Sweet Potato Cheesecake

Quincy L. Cheek, Bollich, Patricia A.

1 cup graham cracker crumbs
2 Tbsp. sugar
½ tsp. ground cinnamon
¼ tsp. allspice
2 Tbsp. butter, melted
2 (8 oz.) packages light cream cheese
1 cup nonfat plain yogurt
1 (15 oz.) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
1 1/3 cups dark brown sugar
1 large egg
1 large egg white
2 tsp. vanilla extract

Preheat oven to 350 degrees. In bowl, combine graham cracker crumbs, sugar, cinnamon, allspice and butter. Pat into the bottom and sides of a 9-inch spring form pan or 9-inch pie pan. In a large bowl, beat together cream cheese and yogurt until creamy. Add sweet potatoes and brown sugar, beating until smooth. Add egg and egg white, beating after each addition. Add vanilla. Spoon mixture into crust. Bake 45 to 50 minutes or until set. Remove from oven to cool. Refrigerate until chilled, about 2 hours.

Makes 10 to 12 servings.

Nutrition: Per serving: CAL 63(32% from fat); FAT 16g.; PROTEIN 9.450 g; CARB 60.67g; CHOL 53.08mg; Sodium 432.5 mg.

Credits: Louisiana Sweet Potato Commission
Provided by: Quincy L. Cheek, M. Ed Family & Consumer Sciences Nutrition Agent Grant & Rapides Parishes
11/9/2012 2:56:25 AM
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