Holiday Sweet Potatoes Recipes

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SUNNY'S HOLIDAY VIBE SWEET POTATOES



Sunny's Holiday Vibe Sweet Potatoes image

Provided by Sunny Anderson

Time 35m

Yield 4 servings

Number Of Ingredients 6

Two 16-ounce 8-count packages frozen sweet potato patties, preferably Bright Harvest or PictSweet Farms
1/2 cup light brown sugar
Freshly grated nutmeg, for dusting
Cinnamon sugar, for dusting
Zest of 1 lemon plus lemon wedges, for spritzing
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil.
  • Break the frozen patties apart and place on the prepared baking sheet. Divide the brown sugar evenly over each patty. Sprinkle with nutmeg, cinnamon sugar, lemon zest, a pinch of salt and a grind or two of black pepper. Bake until golden around the edges, 20 to 25 minutes. Serve with a spritz of lemon juice.

HOLIDAY SWEET POTATO CHEESECAKE



Holiday Sweet Potato Cheesecake image

Family and friends can't seem to get enough of this deliciously different cheesecake that combines my two favorite desserts-sweet potato pie and cheesecake. I think the dessert tastes best if made 24-48 hours prior to serving. -Melanie Bauder, Manlius, New York

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 22

1-3/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
SWEET POTATO FILLING:
1 cup mashed sweet potatoes (about 3/4 pound)
1/2 cup sugar
1/2 cup evaporated milk
1/4 cup butter, melted
1 large egg
1/2 teaspoon vanilla extract
1/8 teaspoon each ground cinnamon, cloves and nutmeg
1/8 tsp. salt
TOPPING:
3/4 cup sour cream
3 tablespoons sugar
1-1/2 teaspoons vanilla extract
Glazed chopped pecans, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour into crust., In a large bowl, combine sweet potatoes with sugar, evaporated milk, butter, egg, vanilla, spices and salt. Spoon over cheesecake batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° until center is just set and top appears dull, 50-55 minutes., Combine the sour cream, sugar and vanilla. Spread over cheesecake. Bake just until set, 5-10 minutes longer. Remove springform pan from water bath. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle cheesecake with pecans if desired.

Nutrition Facts : Calories 489 calories, Fat 31g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 350mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 1g fiber), Protein 7g protein.

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