Sweet Potato Cheesecake

While perusing for a new addition for this years Thanksgiving recipe repetoire, I ran across this holiday  dessert worthy of trying. I  will be preparing this Sweet Potato Cheesecake recipe from the booklet Celebrate The Holidays with Campbell Soup Company (1990). I have a feeling that this will be a new favorite and I hope it will be for you too.

Love,

Neah B

Makes 16 servings

1 package (12 oz) Mrs. Paul's frozen candied candied sweet potatoes (or 2 small sweet potatoes)

1 1/2 cups light cream

2 cups graham cracker crumbs (about 22 crackers)

1/3 cup butter or margarine, melted

1/2 cup sugar, divided

3 packages (8 oz each) cream cheese, softened

1 teaspoon vanilla extract

4 eggs

1/2 teaspoon grated orange peel

Optional:

Whipped cream, mint leaves, candied violets, cranberries,

 orange peel and sugared rose petals for garnish

1) Prepare sweet potatoes according to packages directions; cool slightly.

Preheat oven to 325 degrees. In covered blender or food processor,combine cooked

sweet potatoes and cream. Set aside.

2) In small bowl, combine crumbs, butter and 1/4 cup of the sugar. Press mixture firmly onto bottom and 2 inches up sides of 9-inch springform  pan.

3) In large bowl with mixer at medium speed, beat cream cheese, vanilla and remaining sugar until

light and fluffy. Add eggs, one at a time, beating until smooth, scraping bowl. Add pureed sweet potato mixture and orange peel; beat until smooth. Pour into crumb crust; place on jelly-roll pan.

4) Bake 60 to 70 minutes or until center is just set. Cool on wire rack. Cover; refrigerate at least

8 hours. Garnish with the garnishes suggested above.

TIP: To make sugared rose petals, brush pesticide-free rose petals with lightly beaten egg white and sprinkle with granulated sugar. Let dry on wire racks for a few hours. Store in airtight containers.