| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

If you like cheesecake, this is sure to become one of your favorites! For a shortcut, purchase a commercially prepared 9-inch graham cracker crust and fill with cheesecake batter.

Sweet Potato Cheesecake

1 cup graham cracker crumbs

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 tablespoons margarine or butter, melted

2 (8-ounce) packages light cream cheese

1 cup nonfat plain yogurt

1 (15-ounce) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed

1 1/3 cups packed dark brown sugar

1 large egg

1 large egg white

2 teaspoons vanilla extract

1. Preheat oven to 350*F.
2. In bowl, combine graham cracker crumbs, sugar, cinnamon, allspice and margarine. Pat into the bottom and sides of a 9-inch spring form pan.
3. In a large bowl, beat together cream cheese and yogurt until creamy. Add sweet potatoes and brown sugar, beating until smooth. Add egg and egg white, beating after each addition. Add vanilla. Spoon mixture into crust.
4. Bake 45 to 50 minutes or until set. Remove from oven to cool. Refrigerate until chilled, about 2 hours.

Makes 10 to 12 servings.

Recipe provided courtesy of Lousiana Sweet Potato Commission. Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

||| Save this Recipe on Delicious |||