Mini Purple Sweet Potato Cheesecakes

Cooking Steps

1. 1

   Preheat oven to 350 degrees. Place a cake pan filled with water off to the side in the oven.*

2. 2

   In a small bowl, combine graham cracker crumbs, melted butter, brown sugar, cinnamon and salt. Spoon 1 tablespoon mixture into the bottom of the wells of a 12-cup muffin tin. Using a round spice bottle, press down on each to form a crust. Set aside.

3. 3

   In a large bowl, beat cream cheese on medium speed until fluffy, 2-3 minutes. Add sweet potato, egg and sour cream or Greek yogurt; beat until smooth and creamy, 2-3 minutes. Add brown sugar, pumpkin pie spice, vanilla extract and salt; beat until incorporated, 1-2 minutes. Beat in flour or cornstarch until combined.

4. 4

   Divide batter into each muffin well. Bake 18-22 minutes or until set. Remove from oven; cool 15-20 minutes. Cover; refrigerate at least 4 hours.

5. 5

   To serve, remove cheesecakes from the muffin tin. Top with whipped cream and dust with cinnamon.

6. 6

   *NOTES

   • To cook the purple sweet potatoes, either peel and boil them until fork-tender or bake or microwave until fork-tender, then peel off and discard the skins. Let them cool, then place them in a food processor and puree until smooth.
   • Placing the water bath in the oven will help the cheesecakes bake evenly and smoothly without cracking.