I was out of town last weekend for a wedding in North Carolina where the weather was 78 degrees and perfectly partly sunny and the strawberries were already full and ripe. Not to be compared with Portland on any level for fear of massive depression.
But I brought a little bit of golden goodness home in the form of a recipe for Sweet Potato Cheesecake.
Sweet Potato Cheesecake
1 3/4 C graham cracker crumbs
2 tsp baking soda
1/2 tsp cinnamon
1 stick soft butter (real butter; no cheating)
Press crust into the bottom of a springform pan.
3 packages of cream cheese (none of that low fat BS either)
1 C cooked sweet potato
3 eggs + 1 egg yolk
1/2 tsp cinammon
1/4 C sour cream (none of that low fat BS either)
1 1/2 C sugar
2 Tbl flour
1 tsp vanilla
Bake at 350 degrees for 1 hour above a pan of hot water.
1 C crushed pecans
1/2 stick butter (you know you have to use real butter, right?)
1/2 C brown sugar
Cook until soft then pour over the top.
I know, it’s not chocolate and it’s not bucket o’ cookie dough. But on those occasions when a cheesecake is called for, this is the one. I suggest only baking it when you can take it to someone else’s house and leave the real butter and full-fat cream cheese leftovers with them.