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Sweet Potato Cheesecake Brownies

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Prep Time 1 hour 25 minutes
Servings: 16
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2-3 large sweet potatoes
  • 1 1/2 cups granulated sugar
  • 1 cup light brown sugar
  • 2 sticks unsalted butter melted
  • 1 cup all-purpose flour scooped and leveled
  • 2 eggs room temp
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp pure vanilla
  • 2 refrigerated pie crusts
Cheesecake filling Ingredients
  • 2 8 oz blocks cream cheese softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • room temperature
  • 1 tbsp heavy cream or sour cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • optional

Equipment

  • 9*13 baking dish
  • Stand Mixer, hand mixer and whisk

Method
 

  1. Rinse and Clean sweet potatoes, and dry them thoroughly.
  2. Using medium to large potatoes, take a fork and poke holes throughout and around your sweet
  3. potatoes.
  4. Wrap each one with aluminum foil.
  5. Bake them for an hour at 375° or until they are completely tender all the way through.
  6. Remove sweet potatoes, peel the skin carefully, and place them in a bowl of your stand mixer.
  7. Using the Whisk attachment, beat your potatoes in your stand or hand mixer,
  8. Be sure to remove any potato strings, this mixture should be as smooth as baby food.
  9. Add 1-2 drops of orange gel color or 8-10 drops of liquid color to bring back the vibrancy of
  10. color.
  11. Set aside about 3 cups of your sweet potato mash (this will depend on the size of your
  12. potatoes)
  13. In a separate bowl, add your sugar, melted butter, and eggs, and mix until incorporated.
  14. Then add your spices and vanilla, and mix until all ingredients have been combined.
  15. Add flour a little at a time, mixing after each incorporation.
  16. Once all flour is added make sure it's smooth.
  17. Then add your mashed sweet potato and mix until smooth.
  18. Set aside and continue with the cheesecake filling
  19. To a small bowl add the cream cheese and heavy cream or sour cream, mix for 4-5 minutes
  20. with a paddle attachment or hand mixer until smooth.
  21. Scrape the sides of your bowl down, add in granulated sugar and mix for 2 minutes.
  22. Add vanilla and mix.
  23. Add eggs, one at a time, mixing after applying each one.
  24. In a 9” x 13” pan, line the pan with parchment paper.
  25. Add 2 layers of pre-packaged pie crust, evenly covering the bottom of the pan.
  26. Reserve 1/2 cup of cheesecake filling for the top and pour the remaining filling into the pan, on
  27. top of the pie crusts. Spread evenly.
  28. Add sweet potato filling to the pan, and spread evenly.
  29. Using a piping bag, add some of the remaining cheesecake filling on top of the sweet potatoes,
  30. creating lines on top. Use a knife, toothpick, or skewer to create the swirl effect to decorate the
  31. top.
  32. Place pan in the oven, uncovered, and bake for 45- 55 minutes
  33. Once golden brown, remove from oven and let cool for 3 hours uncovered at room
  34. temperature.
  35. Once cooked and set. Slice the brownies, serve, and enjoy.

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