Louisiana Sweet Potato Commission

2009 SWEET REWARDS FIRST PLACE DESSERTS

Instructions:

Sweet potato Mixture:
1 canned sweet potatoes mash. Mix ½ cup of heavy cream, 3 tablespoon of cinnamon, ¼ cup of light brown sugar. Taste to your liking and set aside

To make the crust:
Butter, for greasing the pan. Mix the graham cracker crumbs, 1 tsp light brown sugar, 1 tsp granulated sugar, and 1 stick of melted butter in a bowl. Using a tablespoon, press this mixture into a 10-inch springform pan, and chill for 30 minutes.
Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool.

To make the cheesecake batter:
Raise oven temperature to 450 degrees F.
In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add 1 1/2 cups of sugar and salt. Add the eggs 1 at a time, and then add sour cream, flour, and spices. Taste and add spices to your liking.
Lower speed and fold in sweet potato mixture. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 45 minutes or until center is firm.

For candied pecans:
In a bowl, place pecans, add 2 tbsp sugar and ¼ stick of butter and microwave for 1 minute. Place on top of cake when taken it out of the oven.
Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.

Toasted Coconut:
Place stove to medium heat. In a flat cook pan, place coconut all over pan, add 1/3 cup of granulated sugar all over the top of the coconut. Simple rotate the coconut until light brown and remove from heat. Add pecans and coconut as topping after cheesecake has completely cooled.

MAKES 12 SERVINGS