Sweet Potato Herb PatÉ
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Recipe Summary Sweet Potato Herb PatÉ
The perfect make ahead holiday appetizer that is delicious and unique with a colorful presentation.
Ingredients | Peaches And Herb 20201 ¼ cups graham cracker crumbs3 tablespoons melted butter½ teaspoon salt1 (29 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained (reserving 2 tablespoons syrup)1 tablespoon fresh lemon juice2 (8 ounce) packages cream cheese, divided3 large eggs⅓ cup grated Parmesan cheese3 tablespoons freshly chopped mixed herbs (tarragon, thyme, parsley, etc.)1 (16 ounce) can whole berry cranberry sauce⅓ cup moist dried cranberries¼ teaspoon pure maple or vanilla extractDirectionsHeat oven to 325 degrees F.Butter spring form pan; set aside. In a small bowl, stir together the graham cracker crumbs, salt and melted butter. Pat into the bottom of prepared spring form pan and freeze for 15 minutes.Place yams, yam syrup and lemon juice in the bowl of a food processor fitted with a metal blade and break up all clumps of potato. Remove half of the sweet potatoes and add one block of cream cheese and two of the eggs; process until smooth.Transfer mixture to a large mixing bowl.Return remaining sweet potatoes, remaining block of cream cheese, the last egg, Parmesan cheese and herbs to the food processor; process until smooth.Add to mixing bowl and whisk together both batches until smooth; scoop batter into the prepared spring form pan.Bake for 40 minutes then turn heat down to 300 and bake 20 minutes more.Remove from oven and allow cheesecake to rest in the pan for 2 hours.Cover with plastic wrap and chill overnight (or at least 6 hours) before un-molding.Heat cranberry sauce until melted then stir in dried cranberries and extract.Let cool or 5 minutes, stir well then spoon over cheesecake. Serve with crackers of your choice.Info | Peaches And Herb 2020prep: 20 mins cook: 1 hr additional: 8 hrs total: 9 hrs 20 mins Servings: 16 Yield: 16 servings
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