2 Amazing Sweet Potato Dessert Recipes for Thanksgiving

Sweet Potato Pie

YIELDS: 8

PREP TIME: 0 HOURS 45 MINS

TOTAL TIME: 4 HOURS 45 MINS

INGREDIENTS

FOR THE CRUST

1 1/2 c. all-purpose flour

1/2 c. unsalted butter, cut into 1/2" pieces

1 tbsp. granulated suagr

1/4 tsp. kosher salt

1/2 tbsp. apple cider vinegar

4 tbsp. ice water (or more, if needed)

FOR THE FILLING

1 15-oz. can sweet potato pie puree

1 14-oz. can sweetened condensed milk

3 large eggs, beaten

1 tbsp. vanilla extract

1 tsp. cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground ginger

1/4 tsp. fine sea salt

Mini marshmallows, for topping

DIRECTIONS

Make crust: Place flour and butter into freezer for 30 minutes before starting crust process.

In a large food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.

Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).

Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.

Preheat oven to 425 degrees. Lightly grease a 9”-x-1.5” pie dish with cooking spray.

On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and make a scallop print around the edge with the tip of your spoon. Chill in the fridge for 30 minutes or freezer for 10 minutes.

Line crust with parchment paper and fill with dried beans or pie weights. Blind bake 10 minutes, then remove parchment and weights. Reduce heat to 325 degrees F.

Meanwhile, in a large bowl, whisk together sweet potato puree, condensed milk, eggs, vanilla, spices, and salt until smooth.

Pour sweet potato mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 60-65 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack.

Top with mini marshmallows. Broil or torch until golden.

Sweet Potato Cheesecake

INGREDIENTS FOR CRUST

10 oz. gingersnaps

1/4 tsp. kosher salt

1/2 c. (1 stick) melted butter

FOR CHEESECAKE

2 (8-0z.) packages cream cheese, softened, cut into small pieces

3 large eggs, room temperature

3/4 c. granulated sugar

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

6 oz. sour cream, room temperature

1/4 c. pure maple syrup

1 tsp. cinnamon

1/2 tsp. nutmeg

1 1/2 c. roasted sweet potatoes, peeled and pureed in the food processor

FOR TOPPING

3/4 c. lightly packed dark brown sugar

1/4 c. granulated sugar

1 tbsp. ground cinnamon

1/4 tsp. kosher salt

12 tbsp. (1 ¼ sticks) melted butter, warm

1 3/4 c. all-purpose flour

DIRECTIONS

Make crust: Preheat oven to 350°. Pulse gingersnaps and salt in a food processor until fine crumbs form. Drizzle in melted butter and mix until fully incorporated. Transfer to a 9” spring form pan and press firmly into the bottom and slightly up the sides.

Bake crust until golden brown around edges, about 10 minutes. Let cool until ready to use.

Make filling: Reduce oven to 325°. In a large bowl using a hand mixer, beat cream cheese on medium high speed until very smooth. Add eggs, sugar, vanilla, salt, sour cream, maple syrup, and cinnamon. Continue to mix, scraping down sides as needed until mixture is smooth. Add sweet potato puree and mix until no lumps remain.

Pour cheesecake filling into cooled crust and bake until almost set, about 1 hour.

Meanwhile, make the topping: In a medium bowl, whisk together both sugars, cinnamon and salt. Add warm melted butter and stir to combine. Using a fork, mix in flour until a moist mixture forms.

Remove cheesecake from oven and sprinkle topping over, squeezing it in your hands to make medium sized clumps. Bake cheesecake until topping is beginning to look golden, and cheesecake no longer jiggles in the middle, about 30 to 35 minutes more. Let cool to room temperature and then refrigerate until well chilled, at least 4 hours.