Roasted Sweet Potato and Almond Butter Pie

I’ve made a number of pies for the holidays, but this one is for the books, and can be cooked on any occasion, not just Thanksgiving!

Sweet potato or pumpkin pie

The sweet potato lends itself naturally to desserts and sweet treats, and in some instances, I prefer it over pumpkin. Both vegetables are high on the list as pantry essentials in most Zimbabwean households but for savoury dishes. They are often boiled and served with peanut butter, greens, or other starch.

I find this limiting; sorry, not sorry! You can do a lot with sweet potatoes.

In connection with the point about peanut butter, I took another direction here. If you're like me, you grew up on peanuts or "groundnuts" but can eat almonds daily. Let's be honest: a dollop of almond butter has the same impact as peanut butter atop a hot bowl of steel-cut oats. However, peanut butter is higher in saturated fats and should be eaten in moderation despite nut butter typically falling into the healthier fat category. In any case, I wanted to lean into mixing peanut butter with pumpkin (classic in Zimbabwean cuisine and in other African kitchens) and marry the almond butter with the sweet potato. The filling is made not just for any crust but one that would fortify the warm spices (cinnamon, nutmeg, ginger, cloves, etc.) - gingersnap biscuits. I'll also note that my gogo, aka paternal grandmother, always had ginger biscuits at tea time during my childhood. I have difficulty letting go, but I promise this memory has yielded excellent results.

Unlike other sweet potato pies, this one is a little denser, like pumpkin pie, but not heavy. Also, it is not too sweet, and all you need is a tablespoon or two of whipped cream to enjoy.

Yield: 10-12

Author: Dontmissmyplate

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Roasted Sweet Potato and Almond Butter Pie

This is the upgrade from the pumpkin pie you have been waiting for. The subtle, nutty undertones from the almond butter mixed with the caramelized, roasted sweet potatoes in a spiced, condensed milk-based medley scream the holiday season.

Prep time: 35 MinCook time: 90 MinTotal time: 2 H & 5 M

Ingredients

Filling:

• 1 lb. sweet potatoes
• 1 3/4 teaspoons pumpkin pie spice
• 2 tablespoons olive oil
• 1 1/2 - 2 cups roasted sweet potato puree (as above)
• 14 oz/1 can condensed milk
• 4 tablespoons almond butter
• 5 tablespoons milk
• 5 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 eggs, beaten
• 1 teaspoon ground ginger
• 2 tablespoons butter

Crust:

• 12-14 oz (2 cups + 2 tablespoons) gingersnap cookies, crushed
• 1 tablespoon pumpkin spice
• 8 tablespoons butter, melted

Instructions

1. Blind bake the crust for 5 minutes at 350F, remove to cool.
2. For the sweet potatoes, toss in the olive oil, season with the pumpkin spice and roast at 375F for 35-40 minutes.
3. Whisk the ingredients and pour into the cooled crust, bake for 50 minutes at 350F. A toothpick should come out clean after pricking once done.
4. Serve room temperature or cold with whipped cream.

Nutrition Facts

Calories

826

Fat (grams)

39.4 g

Sat. Fat (grams)

13.4 g

Carbs (grams)

111 g

Sugar (grams)

63.5 g

Protein (grams)

12.6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Basque Cheesecake with Pumpkin Caramel Sauce

Cheesecake is typically a crowd-pleaser and show-stopper if you do it right (or wrong!). I am trying to remember the first time I tasted a slice or which type is my favourite, but I do know that homemade versions tend to be hit or miss. I prefer mine to be light, not too dense or sweet, with a generous graham cracker crust, and easy on the toppings or coulis.

Then, enter the burnt Spanish basque cheesecake. The recipe emerged in 2010 but was invented in 1959.

I've always had a sweet tooth, but it took a while to appreciate the smokey, nutty taste of caramelized sugars that come with the basque cheesecake. You bake it on high heat, unlike traditional cheesecakes set in a water bath, and this helps develop flavours and gives it the characteristic browning of the crust on top. That is the crown and glory of the basque cheesecake, along with its gooey centre and custard consistency.

If you need more sweetness, serve the cheesecake with a drizzle of caramel sauce, made using pumpkin or sweet potato to give it a seasonal twist.

Note: As you pour the batter into the tin, keep an eye on overflow. You may have to put some aside to make mini cheesecakes using a cupcake or muffin pan.

Yield: 8-12

Author: Dontmissmyplate

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Basque Cheesecake with Pumpkin Caramel Sauce

This version of the Spanish-born 'burnt' cheesecake is the perfect vehicle to highlight seasonal flavours, balancing a bright, creamy sweetness with a smokey crust.

Prep time: 30 MinCook time: 1 H & 15 MInactive time: 6 HourTotal time: 7 H & 45 M

Ingredients

Cheesecake

• 4 (8-ounce) boxes of cream cheese, softened
• 5 eggs, room temperature
• 2 egg yolks, room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon pure almond or maple extract
• 1/2 teaspoon sea salt
• 1 teaspoon orange zest
• 2 cups heavy cream, room temperature
• 1/4 cup all-purpose flour
• 1 2/3 cups granulated sugar
• 1/4 teaspoon cinnamon

Pumpkin/Sweet Potato Caramel

• 1/2 cup cooked pumpkin or sweet potato (mashed or a puree)
• 1/3 cup heavy cream
• 1 tablespoon pumpkin spice
• 1 teaspoon pure vanilla extract
• 1/2 cup coconut or granulated sugar
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Instructions

Cheesecake

1. In a large bowl, using an electric mixer if you have one available, beat the cream until combined. Add the sugar and beat for 4- 5 minutes on medium-high until the sugar is fully incorporated into the cream cheese.
2. Add the whole eggs one by one, beating until just combined after each addition. Don't over-mix!
3. Add in the yolks and repeat. If there is a lot of batter on the sides, fold it back into the mixture before moving to the next step.
4. Fold in the vanilla, maple and orange zest with a spatula. Beat the flour and cinnamon in to thicken the mixture before transferring it to a baking pan.
5. Add the heavy cream and salt, then fold again without overmixing.
6. Take two pieces of parchment paper and crumple both. Take the cheesecake springform pan and line it with both sheets, both vertically and horizontally. This will help your cheesecake as it forms.
7. Bake at 400F for 1 hour 15 minutes, but start checking after 50 minutes. The top should be a caramelized golden brown or even a blackish colour, and the cake should jiggle mostly in the middle. If most of it jiggles, you can continue to bake for another 8-10 minutes.
8. Note: Don't keep trying to bake it over time for fear that it may be undercooked; you want to avoid drying out your cheesecake.
9. Cool the cheesecake at room temperature for 1-2 hours before chilling in the fridge overnight or for at least 4 hours.
10. While the cheesecake is cooking, make the caramel.
11. Serve the cheesecake with the sauce and enjoy!

Pumpkin/Sweet Potato Caramel

1. Melt the sugar, add the butter and cook on low heat until it forms an amber color, stirring occasionally. Do not leave the stovetop to avoid burning the caramel!
2. Add the spice, salt, vanilla, and sweet potato or pumpkin, then cook for 1-2 minutes before removing cream from the heat, stirring to smoothen. Follow this with the cream and cook for another minute.
3. Add the baking soda, and stir quickly to combine before removing the pot from the stove top to cool the caramel and transfer to a heat-proof container. If you want a smoother consistency, strain the caramel while still warm.
4. Refrigerate until ready to serve with the cheesecake. To warm up the sauce, heat with a splash of cream and stir well.

Nutrition Facts

Calories

485

Fat (grams)

36.4 g

Sat. Fat (grams)

22.1 g

Carbs (grams)

32.8 g

Fiber (grams)

0.1 g

Sugar (grams)

28.3 g

Protein (grams)

9.2 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Sweet Potato, Pecan and Maple Dutch Baby

When fall arrives there are so many ways to get baking and that includes in the morning when you rise and shine! What's a better to celebrate the season than a Dutch Baby?

Pumpkins gets all the attention, but I don't sleep on sweet potatoes. You don’t need to wait until Thanksgiving and to enjoy this legume. This version of pancake was inspired by the southern sweet potato casserole, covered in marshmallows and sometimes pecans.

Not only is sweet potato a superfood, but the subtle, warm, sweet flavour lends itself to a lot of recipes outside of eating it as it is, especially when spices like xinnmat and nutmeg are involved.

Ingredients

3/4 cups whole wheat flour

3 eggs

2 tablespoons vanilla

2 teaspoons pumpkin pie spice

2 tablespoons coconut sugar

1/4 heaped cup sweet potato puree

Generous pinch of salt

3/4 cups heavy cream

1 melted tablespoon + 2 tablespoons butter

1/3 cup pecans

Marshmallows

Maple syrup

Instructions

In a blender, add all the ingredients except the marshallows, pecans, and 2 tablespoons of butter. Beat until smooth.

In a skillet, add 2 tablespoons of butter and melt over medium high heat. Pour in the batter evenly coating the skillet then sprinkle a few pecans and marshallows on top.

Place in a 350F oven and bake for 30 minutes. The eggs will help the pancake to puff up as it cooks, but this effect will deflate once it starts to cool — more of a visual aspect that won't compromise the taste! Drizzle and sprinkle with maple syrup, pecans and marshallows and serve hot.

Give it a try! German pancakes have crunchy exteriors and swift interiors and you can top them with whatever you like given the surface area. Explore other recipes here.