November 23, 2010

Sweet Potato Cheesecake

Yesterday, I told ya'll how I stocked up on sweet potatoes with them being so cheap right now, and posted the recipe for Sweet Potato Bread.  When I baked the potatoes for the bread, I threw a couple more in the oven to prepare for the cheesecake I was going to bake today.  

Yes, you heard me right - I'm baking a cheesecake with sweet potatoes!  Then, I'm topping if off with a perfect pecan topping!  This cheesecake is luscious & delicious (deluscious?) - and the perfect addition to your Thanksgiving feast. 

Here is what you need.  

Preheat your oven to 350 degrees.  Place the 10 graham crackers (large rectangles) in a food processor & pulse until you get crumbs.  

Melt half of the stick of butter, & pour it into the crumbs - along with 1/4 cup of sugar.  Mix it all together, and press into a 9" or 10" springform pan. (I use a 10")

Bake for 10 minutes.  

Meanwhile, in a large bowl, combine sweet potatoes, cream cheese, scant cup of sugar (little less than a cup), 1/4 cup cream, & sour cream.  Beat until smooth.

Beat in one egg at a time, until all 3 eggs have been combined & the mixture is creamy.

Your graham cracker crust should be done now, so scoop the cheesecake filling into it - and spread evenly.

Bake for 70 minutes on 350, or until a toothpick in the center comes out clean.  Turn off the oven, & let the cheesecake sit in there with the oven door ajar for an hour.

Now, it's time to make the pecan topping.  In a small saucepan on low heat, stir together 1/4 cup of butter & the brown sugar, until the sugar is dissolved.  Turn up the heat a little, and bring to a boil.

Whisk in 1/4 cup of cream...

Then mix in the pecans.

Pour the hot topping on top of the cheesecake, & refrigerate.

Once the topping is set, you can remove it from the springform pan.

Sweet Potato Cheesecake


For the crust:
  • 10 graham crackers, pulsed into crumbs
  • 1/4 cup white sugar
  • 1/4 cup butter, melted
For the cheesecake:
  • 1.5 cups cooked, mashed sweet potatoes
  • 3 (8 ounce) packages cream cheese, softened
  • 1 scant cup white sugar
  • 1/3 cup sour cream
  • 1/4 cup heavy whipping cream
  • 3 eggs
For the topping:
  • 3/4 cup packed brown sugar
  • 1/4 cup butter
  • 1/4 cup heavy whipping cream
  • 1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C ). Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes.
Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, scant cup of sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each until creamy. Pour filling into crust.
Bake until toothpick inserted in center comes out clean- about 70 minutes. Turn off the oven. Let cake stand 1 hour in oven with door ajar.
Combine brown sugar and 1/4 cup butter in a small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate.

November 22, 2010

Sweet Potato Bread

As Thanksgiving is this week, lots of grocery chains have sales going on sweet potatoes.  My local store had them for just $0.27 a pound, so I decided to buy a large amount of them with such a great price.  They keep for a pretty long time versus most other forms of produce, so it's a great thing to stock up on when you can.  Of course, I am going to use some for Thanksgiving dinner & some for a couple sweet potato pies.  I am also going to bake some individually for quick, healthy lunch options - puree some for some baby food for my little guy - make sweet potato bread (which is perfect for freezing)....  And those are just some of the things I am going to use them for.

This morning, I made several loaves of sweet potato bread.  This bread is a great prelude to the big meal on Turkey day.  

Here is what you need:  

Combine the sugar & vegetable oil in a large bowl & beat well.   Beat in the eggs.

Combine the flour with the baking soda, salt, & pumpkin pie spice.

Beat in the flour mixture & water.

Stir in the sweet potatoes & pecans.  Pour the batter into 2 greased loaf pans.

Bake at 350 degrees for about 1 hour.

Slice & enjoy!  I personally like to eat mine with a little butter & a cup of coffee.

Sweet Potato Bread

  • 1 1/2 cups white sugar
  • 1/2 cup vegetable oil
  • 2 eggs, beaten
  • 1 3/4 cups sifted bread flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup water
  • 1 heaping cup cooked and mashed sweet potatoes
  • 3/4 cup chopped pecans


Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, and pumpkin pie spice. Stir flour mixture and water into egg mixture. Stir in sweet potatoes and chopped nuts.

Pour batter into 2 greased small loaf pans. Bake at 350 degrees F (175 degrees C) for about one hour.

November 19, 2010

Garlic Baked Chicken

As a homeschooling mother of 3 (well, homeschooling 2-our baby is a little too young!), I do not work outside of the home.  My husband is the sole provider, so staying on a budget is a must.  I coupon like crazy & end up saving a fortune that way.  But, you never really see many coupons for meats - and meat is one of the most expensive things on the grocery list for many of us.  So, when meats go on a good sale at the grocery store, I always buy plenty for freezing.  Boneless skinless chicken breasts are my favorite sort of meat to stock up on as they are so versatile.  I have developed my own way of freezing them that really saves time for me, and also contributes to the flavor of the meat no matter what you are planning on doing with them.  I divvy them up between Ziploc freezer bags, putting 3 large or 4 normal sized breasts in each package..  From there, I pour different marinades in each one & label them.  Italian Dressing is my favorite to use because it gives the meat just enough flavor, and is mild enough to use in most chicken recipes without messing up the flavor of the finished product.  Other favorites are Allegro , Honey Teriyaki, & Chipotle.  (Lawry's makes some pretty good marinades too)

Last night for dinner, I made some Garlic Baked Chicken with a package of thawed Italian dressing marinated chicken breasts.  It really isn't a recipe to it - just something I through together one night & it turned out to be a big hit.  You don't have to use marinaded chicken breasts in it - that's just how I package my chicken, and I love the extra bit of flavor & tenderness that it lends my chicken dishes.

Pour a couple tablespoons of melted butter into a good bit of minced garlic.  I use about 8 large cloves b/c we love us some gah-lic!  I use a Genius garlic press for the mincing process.  Just makes it so much easier.  If you don't have a garlic press already, and use a lot of garlic - this is one kitchen gadget you'd love.

Pour in some olive oil.  Microwave the mixture for 1 minute.  Remove, and give it a quick stir with a fork.  Microwave for another 30 seconds.  This gets all that good garlic flavor infused with the butter & olive oil.

Mix together equal parts of Parmesan Cheese & Italian Bread Crumbs.

Dip the chicken breasts in the garlic mixture, coating both sides...

Then into the dry mix, coating all sides well....

Place the chicken breasts into a baking dish.

Bake in an oven preheated to 375 degrees for 35 minutes.

You can serve it like it is - or you can sprinkle a little shredded cheese on top for an extra bit of specialness....

Pop it back into the oven for just a couple minutes to melt the cheese on top.

Now, wasn't that easy?  And it tastes just as good as it looks, if not better!  :)~

Garlic Baked Chicken


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