This is one of my favorite splurges lately. It's so yummy and satisfying, that when I need something desserty it perfectly hits the spot. PLUS sweet potatoes are high in vitamin A, with healthy doses of C, beta carotene, potassium, and lots of other nutritional goodies, I'm happy to put it in my body.
And it's so easy to make!
What you'll need:
• 4 large sweet potatoes, peeled and chunked
• 4 eggs
• 5 tablespoons cream cheese
• 1/2 teaspoon vanilla
• 1 teaspoon cinnamon
• Pinch of salt
• 2 cups almond flour
• 3 tablespoons melted butter (add more if not sticky enough)
• Few shakes of cinnamon
First up, if you're doing an almond crust (it's great with or without), get that baking first. Combine ingredients and press into 9x12" casserole dish. Pop it into the oven at 350F for 12-14 minutes.
To prepare your sweet potatoes: peel and chop - the smaller the pieces the faster they'll cook. Bring a sturdy pot of water to a boil and carefully add your chunks (think bitesize-ish), allowing them to cook for 25-30 minutes, or until tender.
Once they're soft and mashable, it's easiest to use a fork to get them started. Mash them in a large mixing bowl just a bit with a fork, and then stir in the rest of the filling ingredients - eggs, cream, cheese, vanilla, cinnamon and salt - and use your mixer to whip them into a smooth and creamy orange loveliness.
Pour the mixture over your crust and smooth with the back of your spoon.
Bake at 350F for 25-30 minutes, or until a toothpick emerges cleanly from the center. Allow to cool and enjoy!