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Sweet potato cheesecake

  • 350 g sweet potatoes, skin on, whole
  • 100 g graham crackers
  • 175 g Ricotta
  • 100 g cane sugar
  • 80 g butter, unsalted, melted, divided
  • 60 ml Greek yogurt
  • 2 pcs eggs
  • 1 pinch fresh ground salt

  1. Preheat oven to180°C and prepare baking sheet.
  2. Place sweet potatoes onto baking sheet and bake for 1 hour or until tender. Remove from oven and let cool slightly, so you can handle.
  3. Peel and discard skins and mash flesh with a fork. Set aside.
  4. In a food processor, pulse graham crackers until finely ground.
  5. Add half of sugar, half of butter, and half of salt; pulse until combined. If neded, add some more butter.
  6. Firmly press mixture into a baking dish.
  7. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 160°C degrees.
  8. Meanwhile, purée sweet potatoes, remaining salt, ricotta, yogurt, remaining butter, eggs, and sugar in clean food processor.
  9. Pour into crust and bake until just set in center, 30 to 35 minutes.
  10. Set on wire rack to cool for 30 minutes, then refrigerate until cold, 1 hour.
  11. You can serve with whipped cream.

Good points

  • Low in sodium
  • High in calcium
  • Very high in vitamin B6

Preparation time: 210 min
Portions: 6
Difficulty: medium
Cuisine: American
General (in 1 portion)
Calories: 366.22 kcal
Carbohydrates: 41.03 g
Cholesterol: 98.6 mg
Sugar: 21.57 g
Protein: 8.36 g
Fat: 19.46 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com