夢のうっかり

From Martha Stewart Living Omnimedia
Scoot over pumpkin pie because the sweet potato cheesecake will be on the next Thanksgiving menu. A delicious alternative to the traditional pumpkin pie, the velvety sweet potato cheesecake squares will be definite crowd-pleaser.
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Nutritional Information

Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
sweet potato cheesecake squares
Courtesy of Martha Stewart
Serves: 12
Total Time: 3 hr 30 min
Prep Time: 15 min
Oven Temp: 325
Ingredients
U.S. Metric Conversion chart
1 1/2 pound(s) (2 medium) sweet potatoes
18 ounce(s) graham crackers (9 ounces total)
1 cup(s) sugar, divided
1 stick(s) unsalted butter, melted
3 tablespoon(s) unsalted butter, melted
Fine salt
1 1/2 cup(s) ricotta
1/2 cup(s) low-fat plain Greek yogurt
4 large eggs
Lightly sweetened whipped cream, for serving
Directions
Preheat oven to 375 degrees F. 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 F.
Meanwhile, in clean food processor, puree sweet potatoes, hand coffee grinderricotta, 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.