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RECIPE: A Scrumptious Sweet Potato Cheesecake From 'Flip My Food'


For the cheesecake:
  • 24 oz. cream cheese, at room temperature
  • 2 eggs
  • 1 cup sugar
  • ¼ teaspoon vanilla
  • ½ tablespoon nutmeg
  • 1 ½ tablespoons cinnamon
  • ½  cup chopped pecans
  • 1 cup roasted sweet potato
For the crust:
  • 12 whole graham crackers
  • 6 tablespoons butter
  • 3 tablespoons dark brown sugar
  • ¼ cup chopped pecans
Ever imagined that those season sweet potatoes you bought might make their way into a cheesecake?! Try this recipe from chef Jeff Henderson of Flip My Food for the holiday season. It's unusual, yes, — but tasty and healthy too, with a boost of vitamin A thanks to the sweet potatoes.


  1. Preheat oven to 250 degrees.
  2. In a bowl, mix together all the crust ingredients and set aside.
  3. In a mixer, whip the cream cheese.
  4. Slowly add the remaining ingredients into the mixer.
  5. In a cake pan, spread the crust mixture evenly cover the bottom.
  6. Pour the cheesecake mixture on top evenly.
  7. Bake the cheesecake in the oven for 1 to 1 ½ hours, or until the center is firm.
Get more recipes from Flip My Food here