Layered Maple Sweet Potato Cheesecakes Sp5 Food

SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray.
• Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.
• To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
• Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.
• For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.
• Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. Let cool to room temperature before refrigerating until ready to serve.

SWEET POTATO CHEESECAKE

Steps:

• Boil the sweet potato until tender, about 20 to 30 minutes. Cool, peel, mash, and set aside. (Should yield about 1 cup).
• Preheat oven to 350 degrees F. Line 2 (9-inch) pie plates with thin slices of pound cake. Firmly press into bottom of pans. Set aside.
• In a large bowl, beat cream cheese until fluffy. Gradually add sugar. Mix well. Add eggs, 1 at a time, beating well after each. Pour in cream. Mix well. Add mashed sweet potato. Mix well. Stir in lemon extract, vanilla extract, and nutmeg. Mix well. Pour into lined pans.
• Bake 45 minutes to 1 hour, or until center is almost set. Remove from the oven and cool at least 1 hour. Remove from pan, if desired, and refrigerate until ready to serve. Garnish as desired.

PHILADELPHIA 3-STEP SWEET POTATO CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat first 7 ingredients with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour into crust; top with nuts.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Drizzle with syrup just before serving.

SWEET POTATO CHEESECAKE

Steps:

• Butter and line a 20cm loose-bottomed tin with baking parchment. Blitz the biscuits in a food processor with the cinnamon, then pour in the melted butter. Mix well to coat all the biscuit crumbs, then press into the lined tin to create an even base. Put in the fridge to set for about 1 hr.
• To make the cream cheese filling, beat the cream cheese with the icing sugar and vanilla until light, then add the double cream and beat until well mixed and thickened. Spoon this onto the biscuit base, smoothing across the surface and ensuring no air bubbles remain. Smooth with the back of a spoon or spatula and put in the fridge to set for 3 hrs.
• For the topping, beat the sweet potato, cream and mixed spice together until thickened. Carefully spoon this onto the cream cheese layer, once again using the back of a spoon or a spatula to smooth across the surface and ensure no air bubbles remain. Leave to set in the fridge overnight. Drizzle over the maple syrup, then sprinkle with the caramel popcorn and a pinch of sea salt.

LAYERED MAPLE SWEET POTATO CHEESECAKES #SP5

Steps:

• Preheat oven to 350 degrees Fahrenheit, Line a 12 cup muffin tin with liners. Place one vanilla wafer in the bottom of each cupcake liner.
• Beat cream cheese and add eggs one at a time. Beat until smooth. Divide mixture in half.
• To half of mixture beat in Simply Potatoes Mashed Sweet Potatoes and divide equally among the 12 cookie lined muffin tins. Beat maple syrup into remaining half of batter and spoon carefully over the pumpkin layer.
• Bake at 350 degrees F for 20 - 25 minutes until filling is set. Let cool at room temperature for about 30 minutes, then chill in refrigerator for 2 - 4 hours.

SWEET POTATO "BAKLAVA" #SP5

Steps:

• Preheat oven to 350°F.
• Butter the bottom and sides of 8x8 glass baking dish.
• Place 2 sheets phyllo dough in bottom of pan and brush with butter.
• Repeat 3 more times.
• Spread Simply Potatoes Mashed Sweet Potatoes evenly over the phyllo dough. (it helps to use an offset spatula).
• Place 2 sheets phyllo dough over sweet potato layer and brush with butter.
• Sprinkle a third of your nuts over this layer.
• Add 2 more sheets phyllo dough and brush with butter.
• Repeat the phyllo, butter, nut layers 2 more times, making sure the last top layer has butter.
• Cut in half with a sharp knife.
• Make four slices the opposite direction, being sure to cut all the way to the bottom. You should have 8 pieces.
• Bake for 50 minutes until golden brown.
• Brush honey evenly over top and let cool.

ROASTED SWEET POTATO CHEESECAKE WITH MAPLE CREAM

Steps:

• Preheat oven to 375° (convection not recommended). Peel sweet potatoes and cut in half lengthwise. Place in a 9- by 13-inch baking pan and brush with melted butter. Bake until potatoes are soft when pressed, 45 to 55 minutes.
• Meanwhile, prepare crust. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes.
• Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth. Reserve 1 cup; save any extra for another use.
• Reduce oven temperature to 325°. In a bowl, with a mixer on high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occasionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.
• Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12- by 15-inch roasting pan at least 2 inches deep. Set pans in oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.
• Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove pans from oven. Lift cheesecake pan from roasting pan and let cool completely on a rack, about 1 hour, then chill until cold, at least 1 1/2 hours, or up to 3 days (cover once cold).
• Up to 6 hours before serving, cut around inside of pan rim to release cake; remove rim. With a pastry bag, pipe dollops of maple cream onto cake. Or serve maple cream separately, to spoon onto each wedge.
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• Pecan crust: Whirl 1/4 cup coarsely chopped pecans in a blender until finely ground; you should have 1/4 cup. In a bowl, mix pecans, 1 1/4 cups fine graham cracker crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter. Pour into a 9-inch cheesecake pan with removable rim (2 1/4 inches tall). Press mixture evenly over bottom of pan.
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• Maple cream: In a bowl, with a mixer on high speed, beat 3/4 cup whipping cream until stiff peaks form. On low speed, beat in 1/4 cup maple syrup just until blended.
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• You can make this cheesecake up to 3 days ahead; cover and chill. Garnish with cream up to 6 hours before serving; cover and chill until serving.

MAPLE-SWEET POTATO APPETIZERS

Steps:

• Pierce potato with fork; place in small microwaveable bowl. Microwave on HIGH 5 minutes or until tender. Mash potato with potato masher or fork until smooth.
• Add cream cheese spread, syrup and salt; mix well. Spoon evenly onto crackers.
• Top each with a pecan half and cranberry. Serve warm.

GALATOIRE'S SWEET POTATO CHEESECAKE

Steps:

• Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.
• Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
• Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.

SWEET POTATO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C ).
• Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
• Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
• Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
• Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
• Turn off the oven. Let cake stand 1 hour in oven with door ajar.
• Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.

MAPLE LAYER CAKE

Steps:

• Preheat the oven to 350 degrees. Butter two 9-by-2-inch round cake pans, and dust with flour. Tap out any excess flour, and set pans aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until creamy. Add the maple syrup, and beat until combined. Add the eggs, and beat until combined.
• In a large bowl, sift together the flour, baking powder, salt, and ginger. Add the flour mixture to the butter mixture, and beat to combine. Beat in the milk and vanilla extract until combined. Stir in 3/4 cup chopped walnuts.
• Divide batter between the two prepared pans. Bake until golden and a cake tester inserted into the centers comes out clean, about 40 minutes; rotate the cake pans halfway through baking time to ensure even baking. Transfer pans to a wire rack to cool.
• Turn out cakes, and place one, top-side up, on a cake stand or platter. Spread 1 1/2 cups maple buttercream frosting evenly over the top. Place the second cake layer on top, and spread the remaining 2 1/2 cups frosting around the sides and over the top. Using your hands, gently press the remaining 3/4 cup walnuts onto the sides of the cake.

FRENCH QUARTER SWEET POTATO CAKE #SP5

Steps:

• Heat non-stick sautee pan over medium heat. Cut andouille sausage on the bias. When the pan is hot, add sausage and cook until edges are golden brown (about 4-5 minutes). Set aside.
• Slice green tomatoes into 1/2 inch slices. In the same pan, turn up the heat to medium-high and heat 1/2 tablespoon of butter making sure to scrape all the brown bits left by the andouille sausage. When butter is foaming, add tomato slices and sautee 2 minutes per side. Tomatoes should have nice browning on both sides. Set aside.
• Open Simply Potatoes Mashed Sweet Potatoes and divide potatoes into 6 round balls (more or less if you are doing small appetizers or larger entree with this recipe). Using your hands, form flat patties with sweet potatoes (each should be about 1/2 inch thick). Heat 1/2 tablespoon butter in a large non-stick pan over medium heat and add sweet potato cakes. Cook approximately 4-5 minutes per side flipping once.
• Heat last 1/2 tablespoon of butter in sautee pan over medium heat and cook shrimp until shrimp turns pink (about 2-3 minutes) flipping shrimp to cook both sides.
• Plate the dish by placing one sweet potato cake on plate, top with one slice sauteed green tomato, followed by andouille sausage slices, and finish with a few sauteed shrimp. Serve immediately.