Things we are thankful for: family, health, happiness, and Southern comfort food at The Kingfish Cafe. Second the chorus over your T-giving table with this recipe from chef Kenyetta Carter’s personal collection.
Sweet Potato Cheesecake
1 1/2 c. gingersnap cookie crumbs
1/2 c. finely chopped pecans
1/3 c. unsalted butter, melted
1 16-oz. can sweet potatoes, well drained
2 8-oz. packages light cream cheese, room temperature
3/4 c. sugar
1 tsp. vanilla extract
3 large eggs
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1. Preheat oven to 350°.
2. Mix crumbs, pecans, and butter in medium bowl until well blended.
3. Press mixture onto bottom and 1.5 inches up sides of 9-inch springform pan.
4. Bake crust until set (about 8 minutes). Cool completely on rack.
5. Maintain oven temperature.
1. Puree sweet potatoes in food processor.
2. Measure 1 cup puree; reserve remainder for another use.
3. Beat cream cheese, 1/2 cup sugar, and vanilla in large bowl until blended.
4. Add eggs one at a time, beating well and scraping down sides of bowl after each addition.
5. Transfer 1 cup cream cheese filling to small bowl.
6. Add remaining 1/4 cup sugar, sweet potato puree, cinnamon, and nutmeg to filling in large bowl. Mix until smooth.
7. Pour half of sweet potato filling into crust. Drizzle with half of plain filling. Swirl knife through batters to create marbled effect.
8. Repeat layering with remaining sweet potato filling, then remaining plain filling. Swirl batters with knife again.
9. Bake cake until filling is set (about 45 minutes). Refrigerate overnight and serve cold.
10. Don’t expect any leftovers.
Need a post-tryptophan pick-me-up? Hit The Kingfish Cafe, 602 19th Avenue East (206-320-8757 or thekingfishcafe.com).