Back to Sweet Potato-Cheesecake Squares All Reviews for Sweet Potato-Cheesecake Squares - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 3 hrs 30 mins Servings: 12 dessert-sweet-potato-cheesecake-032-med109000.jpg
Ingredients Ingredient Checklist 2 medium sweet potatoes (1 1/2 pounds total) 18 graham crackers (9 ounces total) 1 cup sugar, divided 1 stick plus 3 tablespoons unsalted butter, melted, divided Fine salt 1 1/2 cups ricotta 1/2 cup low-fat plain Greek yogurt 4 large eggs Lightly sweetened whipped cream, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 3 hrs 30 mins Servings: 12 dessert-sweet-potato-cheesecake-032-med109000.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 3 hrs 30 mins Servings: 12
Recipe Summary
prep: 15 mins total: 3 hrs 30 mins
Servings: 12
prep: 15 mins
total: 3 hrs 30 mins
prep:
15 mins
total:
3 hrs 30 mins
Servings: 12
12
dessert-sweet-potato-cheesecake-032-med109000.jpg
dessert-sweet-potato-cheesecake-032-med109000.jpg
Ingredients
Ingredients
- 2 medium sweet potatoes (1 1/2 pounds total) 18 graham crackers (9 ounces total) 1 cup sugar, divided 1 stick plus 3 tablespoons unsalted butter, melted, divided Fine salt 1 1/2 cups ricotta 1/2 cup low-fat plain Greek yogurt 4 large eggs Lightly sweetened whipped cream, for serving
Directions
Preheat oven to 375 degrees. Bake sweet potatoes until tender, about 1 hour. Remove from oven and let cool slightly, then discard skins and mash flesh with a fork (you should have 1 1/2 cups).
In a food processor, pulse graham crackers until finely ground (you should have about 2 1/4 cups). Add 1/3 cup sugar, 1 stick butter, and 1/4 teaspoon salt and pulse until combined. Firmly press mixture into a 9-by-13-inch baking dish. Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 325 degrees.
Meanwhile, in clean food processor, puree sweet potatoes, ricotta, yogurt, eggs, 1/4 teaspoon salt, and remaining 3 tablespoons butter and 2/3 cup sugar. Pour into crust and bake until just set in center, 30 to 35 minutes. Let cool on a wire rack, 30 minutes, then refrigerate until cold, 1 hour (or overnight). Cut into squares and top with whipped cream.
Reviews (3)
Add Rating & Review 192 Ratings 5 star values: 26 4 star values: 43 3 star values: 78 2 star values: 31 1 star values: 14
Reviews (3)
Add Rating & Review 192 Ratings 5 star values: 26 4 star values: 43 3 star values: 78 2 star values: 31 1 star values: 14
Add Rating & Review
192 Ratings 5 star values: 26 4 star values: 43 3 star values: 78 2 star values: 31 1 star values: 14
192 Ratings 5 star values: 26 4 star values: 43 3 star values: 78 2 star values: 31 1 star values: 14
192 Ratings 5 star values: 26 4 star values: 43 3 star values: 78 2 star values: 31 1 star values: 14
5 star values: 26 4 star values: 43 3 star values: 78 2 star values: 31 1 star values: 14
Martha Stewart Member Rating: 2 stars 12/01/2014 Love Sarah, but did not care for this one. Although it was fairly quick and easy to make, I found it way too dense, heavy, and not very flavorful, possibly due to the use of the drier than cream cheese Ricotta. I prefer sweet potato pie to classic pumpkin, but not this. I will stick with my sweet potato pie recipe going forward. Martha Stewart Member Rating: Unrated 11/13/2014 I can see why. I don't see a single spice listed, which would make this recipe extremely bland without them, or at least one, perhaps a dash of cinnamon, vanilla, something... Martha Stewart Member Rating: 1 stars 11/29/2012 Made this a few weeks ago and it was tasteless and to be honest gross. Had to throw it away it was so bad. Shocking, as most of the recipes from the magazine are great. Save yourself the hassle and money and make something else.Martha Stewart Member
Rating: 2 stars 12/01/2014
Love Sarah, but did not care for this one. Although it was fairly quick and easy to make, I found it way too dense, heavy, and not very flavorful, possibly due to the use of the drier than cream cheese Ricotta. I prefer sweet potato pie to classic pumpkin, but not this. I will stick with my sweet potato pie recipe going forward.
Rating: 2 stars
Rating: Unrated 11/13/2014
I can see why. I don’t see a single spice listed, which would make this recipe extremely bland without them, or at least one, perhaps a dash of cinnamon, vanilla, something…
Rating: Unrated
Rating: 1 stars 11/29/2012
Made this a few weeks ago and it was tasteless and to be honest gross. Had to throw it away it was so bad. Shocking, as most of the recipes from the magazine are great. Save yourself the hassle and money and make something else.
Rating: 1 stars
All Reviews for Sweet Potato-Cheesecake Squares
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sweet Potato-Cheesecake Squares
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
