- Crust:
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons melted butter
- 1/2 teaspoon salt
- Filling:
- 1 (29 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained (reserving 2 tablespoons syrup)
- 1 tablespoon fresh lemon juice
- 2 (8 ounce) packages cream cheese, divided
- 3 large eggs
- 1/3 cup grated Parmesan cheese
- 3 tablespoons freshly chopped mixed herbs (tarragon, thyme, parsley, etc.)
- Topping:
- 1 (16 ounce) can whole berry cranberry sauce
- 1/3 cup moist dried cranberries
- 1/4 teaspoon pure maple or vanilla extract
- Heat oven to 325 degrees F.
- Butter spring form pan; set aside. In a small bowl, stir together the graham cracker crumbs, salt and melted butter. Pat into the bottom of prepared spring form pan and freeze for 15 minutes.
- Place yams, yam syrup and lemon juice in the bowl of a food processor fitted with a metal blade and break up all clumps of potato. Remove half of the sweet potatoes and add one block of cream cheese and two of the eggs; process until smooth.
- Transfer mixture to a large mixing bowl.
- Return remaining sweet potatoes, remaining block of cream cheese, the last egg, Parmesan cheese and herbs to the food processor; process until smooth.
- Add to mixing bowl and whisk together both batches until smooth; scoop batter into the prepared spring form pan.
- Bake for 40 minutes then turn heat down to 300 and bake 20 minutes more.
- Remove from oven and allow cheesecake to rest in the pan for 2 hours.
- Cover with plastic wrap and chill overnight (or at least 6 hours) before un-molding.
- Heat cranberry sauce until melted then stir in dried cranberries and extract.
- Let cool or 5 minutes, stir well then spoon over cheesecake. Serve with crackers of your choice.
03/27/2018
recipepes.com
Sweet Potato Herb Paté, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
