Sweet Potato Cheesecake Bites With Bacon Crumble Recipes

SWEET POTATO CASSEROLE WITH BACON CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• For the sweet potatoes: Line a baking sheet with foil. Line an 8-inch square baking dish with foil.
• Prick the sweet potatoes all over, put them on the prepared baking sheet and roast until soft, 1 hour to 1 hour 15 minutes. Let cool slightly.
• Put the butter and rosemary in a small saucepan over medium heat and cook until the butter starts to brown. Remove from the heat and discard the rosemary. Scoop the sweet potato flesh out of the skins and into a food processor. Add the butter, heavy cream, sugar, cinnamon, egg, 1 teaspoon salt and 1/4 teaspoon pepper and process until smooth.
• Spread the sweet potato mixture in the prepared 8-inch baking dish.
• For the crumble: Put the bacon in a medium skillet over medium heat and cook until crisp, about 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, reserving the fat. Whisk together the flour, pecans, sugar and a pinch of salt in a medium bowl. Using your fingers, rub the butter and 2 tablespoons bacon fat into the flour mixture until coarse crumbs form. Add the bacon and toss to combine. Sprinkle the crumble over the sweet potato mixture.
• Bake until lightly browned and hot throughout, about 30 minutes.

SWEET POTATO CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch deep dish pie plate with nonstick cooking spray.
• Mix the cookie crumbs, brown sugar, butter and salt together in a medium bowl until well blended. Press the mixture into the pie plate. Bake until set and the crust feels firm, 7 to 10 minutes. Set aside to cool slightly.
• To make the cheesecake filling: In a stand mixer or with an electric hand mixer, combine the cream cheese, sour cream, granulated sugar and salt, mixing at low speed until the mixture is smooth with no lumps, 3 to 4 minutes. Beat in the vanilla and eggs.
• Add the filling to the crust, smooth the top, and chill in the freezer until the filling is sturdy and set up, at least 30 minutes and up to 1 hour.
• For the sweet potato topping: In a medium bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg and salt. Whisk in the sweet potatoes, half and half, butter, vanilla and eggs until smooth. Pour slowly over the chilled cheesecake filling.
• Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and bake, covering the edges with foil if it browns too quickly, until set along the outside and the center still has a slight jiggle, 55 to 60 minutes. Let cool to room temperature before refrigerating until ready to serve.

SWEET POTATO CHEESECAKE

Steps:

• Heat oven to 400°F. In medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
• Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
• In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
• Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.
• Meanwhile, in small bowl, stir flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside.
• Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.

BACON-WRAPPED SWEET POTATO BITES

Steps:

• Preheat oven to 350°. In a large bowl, mix butter and seasonings. Add sweet potatoes and toss to coat., Wrap 1 piece bacon around each sweet potato cube; secure with a toothpick. Sprinkle with brown sugar. Place on a parchment-lined 15x10x1-in. baking pan., Bake until bacon is crisp and sweet potato is tender, 40-45 minutes. Serve with maple syrup.

BACON WRAPPED SWEET POTATO BITES RECIPE

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Melt the butter in a large, microwave safe bowl. Mix in the salt, cayenne, and cinnamon.
• Add the sweet potato cubes and toss until evenly coated.
• Wrap 1 piece of bacon around each potato cube and fasten with a toothpick. Place all the wrapped potatoes onto the baking sheet. Sprinkle with the brown sugar.*Alternative Tip: Place the brown sugar in a bowl and dip bacon strips on one or both sides in the brown sugar. Then, wrap the coated bacon around the sweet potato cubes.
• Bake for 38-40 minutes or until the bacon is crips and the potatoes are tender.
• If desired, dip the cubes in warm maple syrup.

SWEET POTATO CHEESECAKE BITES WITH BACON CRUMBLE

Steps:

• To cook sweet potato: Wash, peel and cut off woody portions and ends. Cut into quarters for microwave or cube to boil. To cook in microwave, place in casserole with 1/2 C. water. Microwave, covered, on 100% power (high) for 10-13 min. or until tender, stirring once. To boil, cook, covered in enough boiling salted water to cover for 25-30 min. or until tender. Preheat oven to 350 F. Grease 24 1 3/4-inch muffin cups; set aside. For bacon crumble, in a small bowl combine bacon, 1 T. of granulated sugar and ground red pepper; set aside. In medium bowl stir together flour, remaining 2 T. granulated sugar and ground pecans. Using a pastry blender, cut in 1/2 C. butter until pieces are pea size. Stir in egg yolk until combined. Shape dough into 24 balls. Press each ball evenly into bottoms and up sides of prepared muffin cups. Bake for 10 min. Meanwhile, for filling, in small bowl, mash sweet potato and milk with a potato masher or forks until smooth. Measure 1/4 c. sweet potato mixture, reserving any remaining sweet potato mixture for another use. In medium mixing bowl, beat 1/4 C. sweet potato mixture, 1/4 C. butter, cream cheese and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in egg and pumpkin pie spice just until combined, scraping sides of bowl occasionally. Spoon filling evenly into partially-baked crusts. sprinkle with bacon-crumble mixture. Bake about 15 min. more or until filling is set. Cool in pan on wire rack for 5 min. Run a thin knife or thin metal spatula around edge of each cheesecake bite. Carefully transfer to wire rack and let cool. Cover and chill before serving. If desired, sprinkle with fresh chives. To store: Place cooled cheesecake bites in a single layer in an airtight container; cover. Refrigerate for up to 2 days or freeze for up to 1 month. Thaw, if frozen.