Tuesday 18 February 2014

Sweet-Potato Pancakes with Honey-Cinnamon Butter &Ginger- Sweet Potato Cheesecake

Sweet-Potato Pancakes with Honey-Cinnamon Butter &Ginger- Sweet Potato Cheesecake

 Sweet-Potato Pancakes with Honey-Cinnamon Butter
For the honey-cinnamon butter
• 1/4 cup unsalted butter, at room temperature
• 1 1/2 teaspoons honey
• 1/8 teaspoon ground cinnamon
For the sweet-potato pancakes
• 2 large eggs
• 1 cup buttermilk, plus more if necessary
• 2 1/2 tablespoons vegetable oil
• 1 cup store-bought pancake mix
• 1 small pinch ground nutmeg
• 1 small sweet potato, boiled, peeled, and mashed (about 1 1/2 cups)
1. Beat together the butter, honey, and cinnamon until smooth. Transfer to the refrigerator until ready to use.
2. In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable).
3. Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more. Serve, topped with the honey-cinnamon butter and a little maple syrup.
Ginger- Sweet Potato Cheesecake

Silken and spicy, this dreamy dessert encapsulates the flavors of fall. For a cheesecake, it's surprisingly low in calories and fat. In addition to sweet potato, it draws extra fibber from the cereal crust.
• 12 Ounces Sweet Potatoes, Peeled And Cut into 1" Pieces 
• 1 Cup Dried Apricots, Chopped
• 15 Gingersnap Cookies
• 3/4 Cup Fibber One Cereal
• 2 Tablespoons Unsalted Butter, Melted
• 8 Ounces Fat-Free Cream Cheese, Softened
• 8 Ounces Neufchatel Cheese, Softened
• 1 Cup Plain Nonfat Yogurt
• 3 Egg Whites
• 2/3 Cup Packed Brown Sugar
• 3 Tablespoons Finely Chopped Crystallised Ginger
• 1 Tablespoons Whole Wheat Flour
• 2 Teaspoons Pumpkin Pie Spice
• 2 Teaspoons Vanilla Extract
• 1/4 Teaspoon Salt

1. Preheat the oven to 350°F. Coat a 9" spring form pan with cooking spray.
2. Combine the potatoes in a large saucepan over high heat with enough cold water to cover by Bring to a boil; cook until the potatoes are tender, 12 to 15 minutes. Drain and mash; cool. Meanwhile, bring 1 cup water to a boil in a small saucepan over high heat. Remove from the heat, add the apricots and let stand for 10 minutes; drain.
3. In the bowl of a food processor, combine the cookies and cereal; process until finely ground. Transfer to a bowl and add the butter; mix well. Firmly press the mixture into the bottom and 1" up the sides of the prepared pan. Bake for 10 minutes; cool on a wire rack. Reduce the oven temperature to 325°F.
4. In the bowl of an electric mixer, place the mashed sweet potatoes, cream cheese, and Neufchatel cheese and beat on high speed until smooth, about 1 to 2 minutes. Add the yogurt, egg whites, sugar, ginger, flour, pumpkin pie spice, vanilla extract, and salt and beat well. Sprinkle the apricots over the bottom of the prepared crust. Pour the potato mixture over the apricots. Bake until the cheesecake is almost set, about 42 to 45 minutes. Turn the oven off and let stand for 1 hour. Remove from the oven and allow to cool to room temperature. Cover with plastic wrap and chill for at least 3 hours before serving.

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