Sweet Potato Heaven

You just had one for Thanksgiving, and I'll bet you're thinking about dragging out the old pumpkin pie recipe again for Christmas. Don't do it. I have a better idea.

Frankly, I don't care if I never see another pumpkin pie; a holiday dessert I consider highly overrated and, to be blunt, almost unbearably boring. Where I came from, the pie of the day was a smooth, creamy, sweet potato pie, kissed with cinnamon and vanilla, and served with a dollop of sugared whipped cream. Then, somewhere along the way, I developed a real passion for cheesecake, (any kind will do thank you very much, and that's a hint), under the mistletoe, and since having two such super-rich desserts seemed decadent, even for the holiday, (not to mention calorically extravagant), imagine my delight when I found a recipe that combined them both. Finally I can have my cake and eat my pie too! This is truly sweet potato, (not to be confused with yams), and cheesecake heaven!

It's not a recipe you'd want to make every day because there are several steps and a plethora of ingredients, but for an occasion it's worth the trouble, and the calories. And, it's a great make-ahead dessert too, as it will keep quite well refrigerated for several days.

I like to Christmas it up with mint leaves and dried cranberries on top, but a scattering of toasted coconut flakes will work just fine too. And that dollop of whipped cream served on top of each piece? Might as well.

SWEET POTATO COCONUT CHEESECAKE
(Serves 10... or more...)

Sweet Potatoes
4 cups sweet potatoes, peeled and cut into cubes
1 cup water
1/4 cup orange juice
3 tablespoons sugar
3 tablespoons golden brown sugar (packed)
2 teaspoons unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon orange zest
1 teaspoon lemon zest
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of ground nutmeg (or freshly grated if you have it)
1 egg
2 tablespoons whipping cream

Combine first 13 ingredients (through the nutmeg) in a large saucepan. Bring to boil. Reduce heat to low and simmer uncovered for about 40 minutes, until potatoes are tender and most of the liquid is absorbed, stirring occasionally. Transfer to food processor and puree until smooth. Whisk together egg and cream. Add 2 1/3 cups potato puree and blend well. Cover and chill sweet potato mixture until cold.

Crumb Crust
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted (plus more to coat pan)
Powdered sugar

Butter 10 inch springform pan and sides and dust with powdered sugar. Mix cracker crumbs and melted butter until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of pan to make a thin crust. Chill.

Filling
2 1/2 8-ounce packages cream cheese, room temperature
3/4 cup whole-milk ricotta cheese
3/4 cup sugar
4 3ggs
1 15-ounce can sweetened cream of coconut (such as Coco Lopez)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
1 cup sweetened flaked coconut (plus additional for garnish, if desired)

Using electric mixer, beat cream cheese, ricotta and sugar in a large bowl until smooth. Beat in eggs one at a time. Add cream of coconut, lemon juice, zest and vanilla. Beat until smooth. Fold in flaked coconut and chilled sweet potato mixture. Pour filling into pan prepared with graham cracker crumb crust.

Bake on a rimmed baking sheet in an oven preheated to 350 degrees for about an hour and 20 minutes, until filling is just set in center. Transfer cheesecake directly to refrigerator and chill, uncovered, overnight. (Center may sink.)

To serve, run a small knife between cake and pan sides to loosen. Remove sides. Place on platter. Scatter toasted unsweetened coconut over top or garnished as desired. Serve chilled.