Stokes Purple® Sweet Potato Vegan Cheesecake
Original recipe and photo of Purple Passion Cheesecake by Elisa Rachel / EatingWhole.net
3 to 4 Stokes Purple® Sweet Potatoes
3 cups cashews, soaked
3/4 cup raw agave nectar
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
2 cups graham cracker crumbs (gluten-free, vegan) or almond meal
3 tablespoons vegan shortening, non-dairy butter, or coconut oil
Peel purple sweet potatoes with a vegetable peeler, then cut it into 1-inch cubes. Place cubes in small saucepan and add water to cover by 1 inch. Bring potatoes to a boil, turn down heat, and simmer about 15 minutes, until sweet potatoes are tender. Mash with potato masher or fork until smooth. Set aside.
Preheat oven to 375 degrees. In a food processor, pulse graham cracker crumbs with shortening until combined. Move crust mixture into greased pie plate. Press mixture into pie plate to form crust. Bake about 10 minutes, or until crust is golden.
In blender, combine soaked cashews, agave, lemon juice, and vanilla extract. Blend until smooth and creamy.
In large bowl, stir to combine cashew cream mixture and pureed sweet potatoes. Pour mixture into pie crust and refrigerate overnight.
Optional: Serve with cashew cream sauce (at bottom of Rustic Galette recipe).
Analyzed to serve 8. Calories 510, Total Fat 22g, Saturated Fat 4g, Trans Fat 0g, Cholesterol 0mg, Sodium 125mg, Total Carbohydrate 68g, Dietary Fiber 4g, Sugars 13g, Protein 9g, Vitamin C 15%, Iron 20%