By Sharon Fox
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
2 cups mashed sweet potato
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 cup sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Sour Cream Marshmallow Topping:
1 small jar marshmallow cream
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup sour cream
Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted. Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.
Add sour cream to marshmallow mixture; fold gently just to blend. Pour topping over cooled cheesecake and spread evenly.
* If you don’t have a spring form pan, you can also use graham cracker crusts. The chocolate cookie crust goes well with this! Be aware that this recipe will make 3 pies if you use premade crusts!
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring-form pan. Set aside.
For filling:
Beat cream cheese until smooth. Add sweet potato, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour.
Cool completely.
Spread topping evenly over top.
Cover with plastic wrap and chill in the refrigerator 4 hours.
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle. She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The
Healthy Living Show”. Please log on to www.tncp.net or www.elementsofanewday.com for more recipes.
This article was printed in the March 23, 2014 – April 5, 2014 edition.
