A rich and creamy cheesecake folded with sweet and silky roasted sweet potato.
Tim Chin is a professional cook and writer who started contributing to Serious Eats in early 2020. He holds a degree in Classic Pastry Arts at The International Culinary Center.
Here in the northern hemisphere, the autumnal equinox marks the beginning of fall. Daylight wanes, the sun travels south for the winter, and pumpkin spice mania slowly descends upon all. Like pumpkins, sweet potatoes are another fixture on the holiday table: We enjoy them boiled, mashed, roasted, fried, and in the American South, in
If using a two-piece pan, wrap the bottom piece in foil before assembly, then tear away the excess so the pan sits flat. If using a traditional cake pan, line the bottom with a parchment round . In a medium bowl, whisk eggs and cream until smooth, then set aside. Pour batter into prepared pan and place on a rimmed baking sheet. Bounce the back of a spoon across the surface to dislodge any air bubbles in the batter. If you don't see any, no need to continue. If you do notice a few rising up, keep bouncing the spoon until they're gone.
Roasted Sweet Potato Maple Walnut Caramel Sauce
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