Sweet Potato Cheesecake Sweeties

June 23, 2010
0 Ratings
  • Serves 16
Author Notes

Adapted from recipe by Lauren Soutiere of "East Village Kitchen". —cnevertz

What You'll Need
  • 1 pound sweet potatoes
  • 8 tablespoons (4 ounces) butter, melted
  • 3/4 cake all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg yolk
  1. Preheat oven to 350°F.
  2. Coat 8-inch square baking pan with non-stick spray; line pan with parchment paper or aluminum foil, allowing it to extend above sides of pan; spray again; set aside.
  3. Pierce sweet potato skins; microwave on high until tender, about 3 to 5 minutes; cool.
  4. Into medium bowl, scoop sweet potato from skins.
  5. With electric beater, beat until smooth, gradually adding butter.
  6. Add flour, brown sugar, egg, vanilla, salt and baking powder; beat until smooth.
  7. In small bowl, beat together until smooth cream cheese, granulated sugar and egg yolk.
  8. Spread half the sweet potato mixture into prepared pan; top with half the cream cheese mixture in 8 mounds on top.
  9. Repeat with remaining sweet potato and cream cheese mixtures.
  10. Pull knife through batters to marbleize.
  11. Bake until a toothpick inserted in center comes out clean, about 40 to 45 minutes.
  12. Cool to room temperature; remove from pan by lifting edges of parchment or foil paper; cut into 16 squares.

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