Recipe

Sweet potato-caramel biscuits

approximately 60 minutes

6 Persons

760 kcal/3190 kJ per serving

11 g protein

45 g fat

74 g carbs

Ingredients

Sweet potato cheesecake:
1 American sweet potato (300 g)
250 g cream cheese
125 g fine sugar
50 g sour cream
20 g flour (sieved)
2 eggs
1 egg yolk

Base:
60 g caramel biscuits
50 g butter
6 muffin cups

Sweet potato curd:
125 g butter
seeds from ½ vanilla pod
200 g fine sugar
2 lemons, juice and zest
2 eggs

Preparation

  1. Peel the sweet potato, dice, cook in boiling water for 10-15 minutes until soft. Drain sweet potato and mash.

  2. For the sweet potato curd, melt the butter in a bowl laying in a pan with boiling water and stir the zest, vanilla seeds, sugar and lemon juice through it.

  3. Lightly beat the eggs in another bowl. Remove the bowl from the pan and add the warm liquid. Replace the bowl in the pan and continue to stir until the curd thickens, add 125 g sweet potato puree and leave to cool.
                 
  4. For the base: Finely crumble the biscuits by hand or in a blender and mix with the butter. Place the paper muffin cases in a muffin tray and place a spoonful of biscuit crumbs in the bottom. Press down with the back of a spoon.

  5. For the cheesecake: Blend the cream cheese, the remaining sweet potato puree, sugar, sour cream and the sieved flour until the lumps disappear. Mix the eggs through one by one to form a smooth mixture.

  6. Fill the cake cases almost to the top. Place the cakes in the preheated oven (electric stove: 140 °C/ circulating air: 120 °C)  for 25 minutes. Leave to cool. Serve with the curd.