Sweet potato cheesecake
Sweet potato and cheesecake? A rather unusual combination you think? Let me surprise you then! This sweet potato cheesecake recipe will blow your mind!
Servings: 8 Pieces
Calories: 139 kcal
Ingredients
- 1200 g Greek yogurt (Low Fat) Vanilla
- 50 g spelt flour
- 1 egg(s)
- 250 g sweet potato
- optional sweetener e.g. Royal Flavour, Flavdrops
Instruction
- Preheat the oven to 220 °C (430 °F).
- Peel the sweet potato and wrap it in a damp paper towel.
- Place the sweet potato in the microwave for about 6-8 minutes until they are softly cooked.
- Put the cooked sweet potato in a blender and mix it until it has a porridge-like consistency.
- Add the Greek yogurt and spelt flour.
- Add the egg and optional sweetener/flavdrops to the dough and continue mixing.
- Fill the dough into a suitable baking dish.
- Bake the cake in the oven for about 20 minutes at 220 °C (430 °F).
- Set the oven down to 150 °C (300 °F) and leave to bake for another 20 minutes.
- Let the cake cool down for at least 2 hours and enjoy it cold.
Notes
〉 I buy my baking dish here *
〉I use this sweetener *
〉 I use this spelt flour *
* The links provided with an asterisk are affiliate links.
* The links provided with an asterisk are affiliate links.
Nutrition Facts
Calories: 139 kcal | Carbohydrates: 17 g | Protein: 15 g | Fat: 2 g