The first step is to steam the purple sweet potatoes for 1.5 hours at 350 in a glass container with lid, this helps steam the skin off easily and brings the potato to a nice soft but dense texture that's easy to work with.
- 11 oz. purple sweet potato, skin removed and steamed
- 3 - 8 oz blocks cream cheese
- 3 eggs
- 1 teaspoon vanilla
- 1 cup sugar
- 1/2 cup sour cream
- 1/4 cup macadamia nuts
- 1/2 cup white chocolate chips
- 1/4 cup butter
- 3/4 - 1 cup crushed graham crackers
Let me start by saying the crust was a disaster, it took more than 10 minutes to bake solid enough, it had way too much butter and in summary needs to be completely re-worked.
The cheesecake was very good, my brother said best I've ever made, that's a wow compliment, but to my taste it was a little bland. With this much purple sweet potato you have to really love the taste and while I do love it, the total flavor was not quite as dessert like as I'd prefer, might need more sugar or maybe it needs another complementary flavor? Or maybe it just needs a better crust! I've watched other recipes for a no-bake version but I just don't think that's cheesecake - to me. I want a proper baked cheesecake that is solid gorgeous purple. I think next time I'll try it with a chocolate crust, and white chocolate topping. Sorry no photos until I get this right and as I said earlier, these notes are for my benefit and I'll totally update the recipe once I'm happy with it.