Maple sweet potato cheesecake

My mother loves me...a lot...but I swear growing up I used to think she was trying to punish me every time she made sweet potato. She LOVES sweet potato as much as she loves me. YUCK!

I have grown to tolerate this sweet tasting cousin of my beloved potato. I sometimes throw one in with the regular potatoes when making a large quantity of mashed potatoes. Like eggplant and zucchini, 2 more of my least favorite things, I have tried to find ways of incorporating sweet potato into my diet.

A while ago I came across a recipe for torta de camote or sweet potato pie. Curiosity peeked, I sat on the recipe for a few weeks wondering if it was worth a try. After much gagging at the thought of a mouthful of sweet potato, I finally decided that I couldn't possibly make it. In the meantime, I had bought the mother of all sweet potatoes and it was sitting on my counter staring at me...daring me.

I haven't made a cheesecake in a while and sometime last week, I wondered what it would be like to make a sweet potato cheesecake. I did some research, married the original pie recipe, that had sparked my curiosity , with a traditional cheesecake recipe, added an extra touch of maple and voilà.  THE BEST cheesecake I have made to date, PACKED with sweet potato! Miracles do exist!


CAKE (10 in springform mould)

  • 1 very large sweet potato boiled with the skin on then peeled once tender (approx 2 cups mashed)
  • 1/2 cup of softened butter
  • 1/2 cup of sugar
  • 1 cup of maple syrup
  • 2 bricks (8oz each) of room temperature cream cheese
  • 2 eggs
  • 1 tsp of vanilla
  • 1 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • 1/2 tsp of ginger
  • A pinch of cloves
  • A pinch of salt


  • 400 grams of graham cracker crumbs
  • 1/3 cup of melted butter
  • 1/2 tsp of cinnamon
  • 1/3 cup of sugar


  • Prepare the crust by mixing all the ingredients well, pouring into the mould and compacting the crust on the bottom and along the edges.
  • Blend the cake ingredients until smooth and pour into the crust.
  • Wrap the bottom of the mold with foil and place on a shallow pan filled with water.
  • Bake at 350° F for 35 minutes.
  • Once completely cooled, dust with icing sugar.

To date, this is the only way I have been able to enjoy sweet potato.


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