Sweet potato cheesecake

MAKES 12 SERVINGS

1 1/3 cups (about 2 large) mashed sweet potatoes

55 ginger snaps, crushed

1/3 cup pecans, finely chopped

7 tablespoons butter, melted

1 cup brown sugar

1 generous teaspoon cinnamon

1 teaspoon allspice

1 teaspoon freshly grated nutmeg

1 tablespoon plus 2 teaspoons flour

4 (8-ounce) packages cream cheese, room temperature

4 eggs, room temperature

2 tablespoons plus 2 teaspoons maple syrup

1 teaspoon vanilla

1 teaspoon lemon juice

1 (8-ounce) container sour cream

½ teaspoon vanilla

½ teaspoon cinnamon

½ teaspoon ginger

½ teaspoon grated fresh nutmeg

1 tablespoon brown sugar

3 tablespoons maple syrup

½ cup chopped pecans (optional garnish)

Preheat oven to 325 degrees. Peel and cut sweet potatoes into several large pieces. Place in pot of water; boil for 20 to 30 minutes or until potatoes are soft. Remove, drain, mash and allow to cool.

To prepare crust: In bowl, combine mashed ginger snaps, chopped pecans and melted butter. Scrape mixture into buttered 10-inch springform pan and press evenly over bottom. Cover; refrigerate until needed.

For batter: In bowl, combine brown sugar, spices and flour; set aside. In another bowl, beat together cream cheese and eggs until blended and smooth. Scrape down sides of bowl; add mashed potatoes, sugar-spice-flour mixture, maple syrup, vanilla and lemon juice; mix on low until blended.

To bake: Remove springform pan from refrigerator; place foil around bottom and up sides of pan. Pour batter on top of crust. Bake for 50 minutes. Cheesecake is done when sides are set and center is slightly jiggly when gently shaken. Turn oven off; leave cheesecake inside with oven door open for another 20 to 25 minutes. Remove; set on rack to cool completely before covering and refrigerating. Chill at least 3 hours before adding topping and serving.

For topping: Combine sour cream, vanilla, spices, sugar and maple syrup. (Can be made ahead and refrigerated until serving time.) When serving, spread topping over cheesecake. Unmold cheesecake from pan; place on serving plate. If desired, sprinkle with chopped pecans. Slice and serve.

Marsha Gant

Nutrition facts per serving: 438 calories, 24 g fat, 12 g saturated fat, 117 mg cholesterol, 50 g carbohydrates, 7 g protein, 361 mg sodium, 2 g fiber