SWEET POTATO CHEESECAKE SQUARES
A contemporary twist on traditional pumpkin pie. This is light and airy and you can eat all you want without the guilt. Have 2 pieces when you might only have 1 piece of pie.
Provided by Natalie Loop
Categories Other Desserts
Time 3h45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees. Bake sweet potatoes until tender approx 1 hour. Remove from oven and let cool slightly. Discard skins while still warm and mash with a fork.
- 2. In a food processor, pulse graham crackers until coarsely ground. Add 1/3 c sugar, 1 stick of butter and 1/4 tsp. salt pulse again until combined.
- 3. Firmly press mixture into a 9" x 13" baking dish. Bake until crust is dry and set about 12 mins. Remove from oven and reduce temp to 325 degrees.
- 4. In clean processor puree sweet potatoes, ricotta, yogurt, eggs, 1/4 tsp. salt and remaining butter and 2/3 c. sugar. Pour into crust and bake until set in center approx 30 mins.
- 5. Let cool on wire rack for 30 mins, then refrigerate until cold 1 hour (or overnight). Cut into squares and top with whipped topping to serve.
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