The Most Delightful Mini Sweet Potato Cheesecake

The Most Delightful Mini Sweet Potato Cheesecake

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The sweet potato is a root vegetable with light orange flesh.

The sweet potato belongs to the morning glory family and has been cultivated in tropical America since prehistoric times.

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Sweet potatoes are rich in vitamins A, C, B6, and E, potassium, magnesium, calcium, iron, copper, and manganese.

Pecan cheesecake is made of a graham cracker crust and a layer of pecan pie filling, with cream cheese topping.

With their creamy texture and sweetness, they provide a great contrast with the savory cheesecake.

Steps to make mini sweet potato and pecan cheesecake

STEP 1 Preheat the oven to 175º. Lightly grease the molds.

STEP 2 Crush the cookies together with the nuts, salt, and sugar. Add the melted butter and mix

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STEP 3 bake 10 min. and let rest while we prepare the filling.

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STEP 4 Lower the oven temperature to 160º.

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STEP 5 Beat the cheese, sugar, and sweet potato (or pumpkin), until you have a smooth cream..

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STEP 6 Bake for about 12-15 min. Remove from the oven, let cool completely and then leave in the fridge for 4 hours.

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STEP 7 The next day, whip the cream and add the sugar and the vanilla seeds.

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STEP 8 Unmold the cupcakes and decorate with cream. Leave in the fridge until serving time.

STEP 9 Garnish with a walnut 

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Serve