15ozMashed Sweet Potatoes425gm (3 large sweet potatoes, peeled, chopped, cooked, and mashed)
½teaspoonGround Cinnamon
½teaspoonGrated Nutmeg
½teaspoonGround Ginger
½teaspoonGround Cloves
½teaspoonSalt
1cupSpiced Nutssee notes below*
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INSTRUCTIONS
Learn how to make Spiced Nuts here.
Peel and chop the Sweet Potatoes into 1/2 inch cubes. Put them in a pot of boiling water with a pinch of salt and cover cook for 15 minutes over low flame. Once its cooked, drain the water and mash the sweet potatoes using a fork. If it's too lumpy, add a splash of milk and then mash it until it gets smooth.
If you're using store-bought cool-whip, you can skip this step. If not, take 1/4 cup Heavy Cream in a bowl and whip over high speed using a handheld mixer until you get stiff peaks. You can also do this in your stand mixer. Take the whipped cream out and keep aside.
Now, coming to the most important part of this recipe - The Sweet Potato Cheesecake Filling. For this, take a pack of Cream Cheese in a bowl. Beat it at medium speed for about 1 min, using a handheld mixer or stand mixer until it gets creamy. Next, add the Mashed Sweet Potatoes, Sour Cream, Vanilla Extract, Brown Sugar, and the Spices - Ground Cinnamon, Ginger, Cloves, grated Nutmeg and salt to this and beat at medium speed for 1 min or until everything gets combined. Do not overmix as it might get runny.
Now, add the Whipped Cream or Cool Whip over this Sweet Potato Cheesecake mix. Gently Fold it until it gets combined.
Fold in the Spiced Nuts and Serve with your favorite Cookies.