Purple Sweet Potato Cheesecake
Updated: Oct 17, 2019
I enjoy making healthier versions of my favorite treats and making up new recipes. One of the things I almost never use are artificial dyes, but I still want my food to be colorful and have a wow factor. Luckily, it is not too hard to get an amazing natural color if you use the right ingredients!
One of my all-time favorite ingredients is sweet potato. A few years ago, my sister came up to me and told me there is a local farm that allows customers to order their produce over social media and that they had four types of sweet potato for sale. I was so surprised - four varieties of sweet potato?! I had only heard of one at that point, the ‘regular’ orange sweet potato. You can only imagine how pleased I was to find out that there is a purple sweet potato and that it was super delicious. Ever since then, I have been making many treats with this gorgeous looking, slightly floral tasting potato.
My most recent adventure has been making a purple sweet potato cheesecake. It has quickly become one of my most favorite cakes I’ve made. This is a gluten free, nut free, no bake cheesecake that is incredibly luscious and creamy. The base of the cheesecake is salty and sweet and nutty due to toasted sunflower seeds and dates. The filling itself is very rich and decadent and compliments the salty base wonderfully.
As always, I prefer my cakes on the less-sweet side, so feel free to adjust the sugar content to your own preferences!
100 grams sunflower seeds
100 grams dates
Pinch of salt
400 grams peeled purple sweet potato
1 tablespoon butter
100 mL milk
250 grams mascarpone cheese
300 mL whipping cream
2 teaspoon vanilla sugar
1 tablespoon sugar
1. Cut the peeled sweet potato into smaller chunks, and steam until tender. We steam them instead of cooking them in order to retain as much color as possible. Put 100 grams of dates in lukewarm water for five to ten minutes until they soften.
2. In the meantime, toast the sunflower seeds on low heat until they get lightly golden brown. Drain the dates and put them in a food processor. Add the sunflower seeds and a good pinch of salt and blend until you get a uniform, sticky ball.
3. Take your cake tin and lightly oil it with some coconut oil. Add the date-sunflower paste and lightly press with your hands until you get a leveled ‘crust’. Place in the refrigerator to chill.
4. Once the sweet potato has steamed through, transfer it to a large bowl. Add a tablespoon of butter, and 100 mL of milk, and blend into a smooth puree using a hand blender.
5. Take 150 mL of cream and make whipped cream with a hand mixer. Set that aside.
6. Put the mascarpone cheese in another bowl and add two teaspoons of vanilla sugar and one big tablespoon of sugar. Mix lightly, using a hand mixer, slowly adding the other 150 mL of whipping cream into the bowl. The cheese/cream mixture should now be slightly runny. Feel free to taste it at this point, and add more sugar if you want a sweeter cake.
7. Slowly, start adding the sweet potato puree to the mascarpone cheese mixture, spoonful by spoonful and continue mixing with the hand mixer. The mixture will get quite thicker in the end, but not so thick that it will be very hard to continue mixing.
8. Lastly, add the whipped cream into the sweet potato-mascarpone mixture. Use the mixer on the slowest setting to incorporate it all together, but be careful not to overbeat it.
9. Pour the sweet potato cheesecake filling onto the sunflower date base and put it in the refrigerator to chill overnight.
10. Once it has chilled, you can decorate the cake with quick energy bliss balls and serve.