Ingredients
- 2 eggs
- 475 ml sour cream
- 325 gr granulated sugar
- 260 gr sweet potatoes
- 160 ml evaporated milk
- 160 gr graham cracker crumbs
- 75 gr butter
- 55 gr brown sugar (light)
- 85 ml pkgs cream cheese
- 16 gr cornstarch
- 4 gr vanilla extract
- 1 gr cinnamon (ground)
- 1 gr nutmeg (ground)
Recipe by: Sweet Potato Festival, Vardamon, Mississippi, 1994 Crust: Combine crumbs, sugar, and butter in bowl. Press onto bottom and 3 cm up on sides of 23 cm springform pan. Bake at 180ºC or 6 to 8 minutes. Do not allow to brown. Remove from oven and cool. Cheesecake: Beat cream cheese, sugar and brown sugar in large bowl. Beat sweet potatoes, eggs, and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake at 180ºC or 55 to 60 minutes or until edge is set. Topping: Combine sour cream, sugar and vanilla. Spread over warm cheeseca Return to 350 degree oven and bake 5 minutes. Cool on wire rack. Remove side of pan and chill several hours or overnight.
