Sweet potato has to be up there when it comes to your favourite veg but why limit yourself to savoury meals. Trust us this veggie cheesecake is life changing!
500g Sweet Potato
½ cup (80g) whole almonds (with skin)
100g medjool dates, pitted
2 cups cashews, soaked overnight
¼ cup (60ml) coconut oil
80g medjool dates, pitted
½ cup (125ml) rice malt syrup
2 tablespoons lemon juice
2 teaspoons vanilla bean paste
1½ tsp ground cinnamon
½ tsp mixed spice
¼ teaspoon ground ginger
½ cup natural sliced almonds, toasted
1 cup caster sugar
1/3 cup water
Preheat oven to 200°C /180°C fan-forced. Prick sweet potato all over with a small knife. Spray with oil and place on a tray. Bake for about an hour or until tender. Cool slightly before removing skin.
Combine almonds and dates in a food processor. Process until fine and sticky. Using damp hands, press mixture into a lined 20cm spring form pan. Chill until needed.
Drain cashews and place in a food processor with oil, dates, syrup, juice, paste and spices. Process until completely smooth (this may take a few minutes). Add sweet potato and process until combined. Pour over almond base in pan.
Level top and freeze, covered for 4 hours or overnight until firm. Once firm, transfer to fridge.
Add praline for an expert touch. To make:
Scatter almonds over a baking paper-lined tray. Combine sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for about 5-8 minutes until mixture turns golden.
Remove from heat and let bubbles subside. Pour over almonds. Allow to cool. Break into shards. Serve cheesecake topped with praline shards.
This recipe was provided on behalf of Australian Sweet Potatoes.