Praline-Topped Sweet Potato Cheesecake
3 packages cream cheese (preferably room temp)
1 cup sugar
1 1/2 cups mashed baked sweet potatoes (about 5 small sweet potatoes)
1/2 cup Greek yogurt
1/4 cup cream
2 Tbs lemon or lime juice
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
4 eggs (pref room temp)
1 package cinnamon graham crackers
1/4 cup brown sugar
1/4 cup flour
1/3 cup melted butter
1/4 cup butter
3/4 cup brown sugar
1/4 cup cream
1 cup pecans
- Preheat oven to 350 degrees F.
- Crumble the graham crackers. I put them in a bag and mash them with a hammer. Food processors work too I hear. Mix together crushed graham crackers, brown sugar, flour, and melted butter. Press mixture into the bottom of a springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
- Put sweet potatoes in a baking dish and bake ’em until a knife inserted in center goes through easily (about 1 hour). Cool sweet potatoes till they are cool enough to peel, then mash or blend them into a puree.
- Beat cream cheese and sugar in a large separate bowl until smooth. Then add Greek yogurt, cream, sweet potato puree, cinnamon, nutmeg, lemon (or lime) juice, and vanilla. Beat eggs into mixture one at a time. Pour filling into prepped crust.
- Bake for 1 hour with water bath placed beneath. (I just fill a pie tin with water)
- At 1-hour mark turn off oven, but leave the cake inside with door cracked open for another hour.
- To make the praline topping melt the butter and brown sugar together in a saucepan. Stir over low heat until sugar dissolves, then increase heat, and bring it to a boil. Boil for a good couple minutes. When the consistency reaches a soft ball stage remove from heat (you can optionally place pan in cold water even) and mix in cream and pecans. Keep stirring for 30-60 seconds or so then pour the topping over the cheesecake, leaving a bit of border around it.
- Cool cheesecake in the refrigerator for a few hours before attainment of bliss.
(Also my own favorite family recipe for cheesecakes)
Barbecued Pork Chops with Sauteed Turnip Greens and Baked Sweet Potatoes
Barbecued Pork Chops
2 pork chops
Salt and Pepper
Season chops with salt and pepper. Marinate in BBQ sauce for an hour. Heat charcoal in BBQ grill. Grill chops approx. 5 minutes per side.
Sauteed Turnip Greens
4 cups turnip greens, stem removed and chopped
3 cloves garlic, minced
2 tbsp olive oil
salt and pepper to season
Heat oil in pan and cook garlic until light brown. Add greens and cook until wilted. Season with salt and pepper.
Sweet Potato Pie
1.25 lbs of sweet potato
1 cup sugar
1/2 cup butter
1/2 cup milk
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1 unbaked pie crust
Boil sweet potato(es) until done, approximately 45 minutes. Use cold water on them to help peel the skins off. Mash potatoes in bowl with melted butter, then stir in remaining ingredients. Beat until smooth and pour into unbaked pie crust. Bake at 350 degrees for an hour or until toothpick comes out clean.
Commentary: We used local organic sweet potatoes courtesy of Hollygrove Market’s weekly basket.
Recipe used: http://allrecipes.com/recipe/sweet-potato-pie-i/
Cabbage Rolls with Twice Baked Sweet Potatoes
- 1 medium head cabbage
- 1-1/2 cups chopped onion, divided
- 1 tablespoon butter
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes
- 4 garlic cloves, minced
- 2 tablespoons brown sugar
- 1-1/2 teaspoons salt, divided
- 1 cup cooked rice
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon pepper
- 1 pound lean ground beef (90% lean)
- 1/2 cup red wine
- 1/2 cup V8 juice, optional
- In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
- In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, red wine, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
- Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef over mixture and mix well.
- Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
- Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. Yield: 4 servings.
Inspired by: http://www.tasteofhome.com/Recipes/Classic-Cabbage-Rolls
Twice Baked Sweet Potatoes
- 6 sweet potatoes, even in size and scrubbed
- 4 tablespoons brown sugar
- 4 tablespoons butter, room temperature
- 4 ounces cream cheese, room temperature
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.
Courtesy of http://www.foodnetwork.com/recipes/neelys/twice-baked-sweet-potatoes-recipe/index.html