SWEET POTATO HERB PATé

Sweet Potato Herb Paté image

The perfect make ahead holiday appetizer that is delicious and unique with a colorful presentation.

Provided by Bruce's Yams

Categories Trusted Brands: Recipes and Tips Bruce's® Yams

Time 9h20m

Yield 16

Number Of Ingredients 12

Ingredients

1 ¼ cups graham cracker crumbs
3 tablespoons melted butter
½ teaspoon salt
1 (29 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained (reserving 2 tablespoons syrup)
1 tablespoon fresh lemon juice
2 (8 ounce) packages cream cheese, divided
3 large eggs
⅓ cup grated Parmesan cheese
3 tablespoons freshly chopped mixed herbs (tarragon, thyme, parsley, etc.)
1 (16 ounce) can whole berry cranberry sauce
⅓ cup moist dried cranberries
¼ teaspoon pure maple or vanilla extract

Steps:

Heat oven to 325 degrees F.
Butter spring form pan; set aside. In a small bowl, stir together the graham cracker crumbs, salt and melted butter. Pat into the bottom of prepared spring form pan and freeze for 15 minutes.
Place yams, yam syrup and lemon juice in the bowl of a food processor fitted with a metal blade and break up all clumps of potato. Remove half of the sweet potatoes and add one block of cream cheese and two of the eggs; process until smooth.
Transfer mixture to a large mixing bowl.
Return remaining sweet potatoes, remaining block of cream cheese, the last egg, Parmesan cheese and herbs to the food processor; process until smooth.
Add to mixing bowl and whisk together both batches until smooth; scoop batter into the prepared spring form pan.
Bake for 40 minutes then turn heat down to 300 and bake 20 minutes more.
Remove from oven and allow cheesecake to rest in the pan for 2 hours.
Cover with plastic wrap and chill overnight (or at least 6 hours) before un-molding.
Heat cranberry sauce until melted then stir in dried cranberries and extract.
Let cool or 5 minutes, stir well then spoon over cheesecake. Serve with crackers of your choice.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 34 g, Cholesterol 72.9 mg, Fat 14 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 8.2 g, Sodium 274.2 mg, Sugar 11 g