Sweet Potato Cheesecake Sweeties

Directions

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.