Sunday, December 1, 2013

Sweet Potato Cheesecake


I'm not going to pretend this is good for you in any way, but there is no added sugar so it could be worse. For the crust, I beat an egg with a little less than a cup of almond flour and some butter, spread this on the bottom of a springform pan, and cooked it in the oven for about 10 minutes. For the filling, I mixed around 1.5 lbs. of cooked and mashed sweet potatoes with an 8 oz. package of cream cheese, a 16 oz. container of Ricotta cheese, cinnamon, nutmeg, cloves, and stevia. After cooking it in the oven for an hour and a half or so I added chopped pecans to the top and then refrigerated it. It turned out pretty tasty with some good sweet potato flavor, but I probably wouldn't make it again. Not a huge fan of "baking."

1 comment:

  1. Baking is a little trickier when it comes to improvisation, but it can be just the thing when you need a showpiece for a celebration (or when you want to heat the house and fill it with a wonderful scent).

    C

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