This is what happens when I don’t want to waste food.
A couple of week ago I bought two pounds of Okinawan sweet potatoes. My original intent was to make sticky buns with them, which I did. But since those only took about a quarter of what I had, I decided to also make chili with some of them. Even after making that, I still had a couple left.
And so this cheesecake was born.
Huzzah for not wasting food!
Photos by Arbine Villanueva-Hoapili
- 12 whole Graham crackers, processed into crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 3 (8-ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ¾ cup cooked and mashed Okinawan sweet potato
- ½ cup coconut milk
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 4 large eggs, room temperature
- 1 cup whipped cream (homemade or store bought)
- ½ cup toasted coconut (optional)
- Preheat oven to 325°F.
- To make the crust: In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press crumb mixture onto the bottom and up the sides of a 9-inch spring form pan. Bake for 8 to 10 minutes. Remove from oven and cool on a wire rack.
- Maintain the oven temperature.
- To make the filling: Combine cream cheese, sugar, and vanilla in a food processor. Process for 10 to 20 seconds, or until smooth. Add Okinawan sweet potato, coconut milk, salt, and ginger and process for 5 to 10 seconds. Add eggs, one at a time, processing after each addition. Pour the filling over the crust. Bake 60-70 minutes, or until the edges are puffed and center is firm. Turn off oven. Leave oven door slightly ajar and keep cheesecake in there for 1 hour. Remove from oven and cool on a wire rack for another 30 minutes to an hour. Refrigerate for at least 4 hours.
- To make the topping: Remove cheesecake from refrigerator. Spread whipped cream evenly over the top. If desired, sprinkle toasted coconut over the whipped cream. Refrigerate until ready to serve.