New Orleans Sweet Potato Food

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.

NEW ORLEANS POTATOES

Steps:

• 1. Wash 5 medium (about 1.5 pounds) red skin potatoes thoroughly with a vegetable brush.
• 2. Cut into cubes with the skins on and gently boil until the potatoes are tender (I add a little salt to the water as they are cooking).
• 3. Drain the potatoes and return them to the hot pan. Turn the fire back on if needed to evaporate the water from the potatoes.
• 4. Partially mash the potatoes.
• 5. Stir in sour cream, cream cheese, grated cheddar cheese, bacon bits (I use Oscar Meyer or Hormel. They come in 3 oz. containers so I use half) & green onion (thinly sliced including the green tops).
• Spray a casserole dish lightly with cooking spray and add your casserole. Serve immediately or keep warm in a 200 degree oven for up to 1 hour.