Sweet Potato Mini Cheesecakes

Sweet Potato Butter | Batter Dispenser | Hand Mixer | KitchenAid Mixer |  Mini Muffin Tin

Want to impress your friends? I’m hoping to tonight at book club with these adorable mini sweet potato cheesecakes. I discovered these while we were in Greenville at The Cooks Station. I’m going to go ahead and say this up front, these are not good for you, but they are dang tasty. Legitimately one of the most delicious things I’ve ever eaten.

They had a sample tray of these tasty treats at The Cooks Station and I all but got on my knees and begged for the recipe after one bite. They already had it typed up and handed it right over. So today, I’m sharing these treats with you and definitely recommend you make the ASAP to impress your pals at your next soiree.

Disclaimer before we begin: this recipe makes a TON of batter. I would definitely decrease the quantities if you are working with a smaller crowd. I wish I had because I had a ton of batter leftover and it just doesn’t last.

Sweet Potato Mini Cheesecakes (Recipe c/o Low Country Produce and The Cooks Station)

Preheat over to 325 degrees.

Crust: 
-1.5 Cups ground graham cracker crumbs
-6 TBS of melted butter
-1/4 cup sugar

Mix the ingredients in a food processor and spoon into the bottom of sprayed mini muffin pan. Press down with a spoon to flatten crust and set aside.

Cheesecake:
-(2) 8 oz packages of softened cream cheese
– 1 lb of ricotta cheese
-1.5 cups sugar
-4 eggs
-1/2 lb melted butter
-1 TBS cornstarch
-3 TBS flour
-1 TBS lemon juice
-1 TBS vanilla extract
-1.5 cups “Lowcountry Produce” Sweet Potato Butter
Mix together cream cheese and ricotta cheese in mixer. In separate bowl put sugar and eggs one at a time and cream together. Add to cheese mixture. Next, add to cheese mixture: melted butter, cornstarch, flour, lemon juice, and vanilla. Mix well. Add sweet potato butter and mix well. Spoon into mini muffin cups on top of graham cracker crusts. Bake at 32 degrees for 40 minutes without opening door until done. Cool completely and refridgerate until ready to serve. Top with with spiced whipped cream.

Spiced Whipped Cream:
–3/4 cup chilled whipping cream
-2 TBS sugar
-1/2 tsp cinnamon
Whip all ingredients in bowl of stand mixer with whip attachment until stiff peaks form. Do not over beat. Chill until ready to use. Spoon a small dollop on top of each mini cheesecake.

Do you like sweet potatoes? Would you like sweet potato cheesecake?