Author Notes
Adapted from recipe by Lauren Soutiere of "East Village Kitchen". —cnevertz
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Ingredients
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1 pound
sweet potatoes
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8 tablespoons
(4 ounces) butter, melted
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3/4 cake
all-purpose flour
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1/2 cup
packed light brown sugar
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1
large egg
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1 teaspoon
vanilla extract
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3/4 teaspoon
salt
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1/2 teaspoon
baking powder
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1
package (8 ounces) cream cheese, softened
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1/3 cup
granulated sugar
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1
large egg yolk
Directions
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Preheat oven to 350°F.
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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.
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Pierce sweet potato skins; microwave on high until tender, about 3 to 5 minutes; cool.
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Into medium bowl, scoop sweet potato from skins.
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With electric beater, beat until smooth, gradually adding butter.
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Add flour, brown sugar, egg, vanilla, salt and baking powder; beat until smooth.
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In small bowl, beat together until smooth cream cheese, granulated sugar and egg yolk.
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Spread half the sweet potato mixture into prepared pan; top with half the cream cheese mixture in 8 mounds on top.
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Repeat with remaining sweet potato and cream cheese mixtures.
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Pull knife through batters to marbleize.
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Bake until a toothpick inserted in center comes out clean, about 40 to 45 minutes.
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Cool to room temperature; remove from pan by lifting edges of parchment or foil paper; cut into 16 squares.
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