I was watching the show "$40 a Day" on the Food Network channel a few years ago, and they were in Atlanta. They featured Sweet Auburn Bread Co. and this sweet potato cheesecake that's made using pound cake as the crust instead of the normal graham cracker crust. I love sweet potatoes and homemade pound cake; so I just had to try it.
I love pecan struesel over sweet potato casserole, so I decided to add another dimension of "yumminess" to this recipe by drizzling it with a praline topping/sauce!
*When I made this, I didn't get a chance to take a picture; so the picture I'm using at this time is from the original recipe. I'll be making this again for the holidays, so I'll be sure to remember to take a good picture & post it at that time.
In a medium saucepan, boil the sweet potatoes until tender, about 20 to 30 minutes. Drain completely, add the melted butter and mash until smooth; set aside. (Should yield at least 1 1/2 cups)
Preheat the oven to 350 degrees F. Place the pound cake slices into the bottom and halfway up the sides of a 10-inch springform pan; pressing firmly. Set pan aside.
In the bowl of an electric mixer, using paddle attachment, beat the cream cheese on medium to high speed until fluffy. Gradually add the sugar; scraping sides of bowl. Mix well. Add the eggs, one at a time, beating well after each. Pour in the heavy cream; mix well. Add the mashed sweet potato, vanilla extract, nutmeg, cinnamon, cloves and salt; blend until well incorporated and no white streaks. Pour mixture into pound cake lined pan.
Bake for 1 hour, 30 minutes. Turn the oven off and leave cheesecake in the oven for 45 minutes more (without opening the door). Remove from the oven and allow to cool, in the pan, on a wire rack for at least 30 minutes. Remove the springform, lightly wrap in plastic wrap, and place cheesecake in the refrigerator to chill for at least 2 hours. Just before you're ready to serve, prepare the Praline Topping (if desired). Drizzle or spread the topping over the top of the cheesecake, slice & serve. Enjoy!
In a small heavy saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in the pecans & vanilla. Cool slightly.
*NOTE: For the cheesecake you can use light or dark brown sugar (dark brown will just give more of a rich, molasses flavor) -OR- you can substitute 1 1/2 cups granulated sugar for the brown.