Name: Basque-Style Sweet Potato Cheesecake
Cook time: 35 minutes
Total time: 5 hours, including cooling time
Yield: Makes one 9"-diameter cake
Ingredients: 2 lb. sweet potatoes (3–4 large), preferably garnet, scrubbed; Unsalted butter (for pan); 24 oz. cream cheese (not low-fat), room temperature; 1 cup (200 g) granulated sugar; ¼ cup (50 g) light brown sugar; 3 large eggs; ½ cup sour cream (not low-fat), room temperature; ½ cup heavy cream, room temperature; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 vanilla bean, split lengthwise, or 2 tsp. vanilla extract; ¼ cup (31 g) all-purpose flour; ½ tsp. ground cinnamon; ¼ tsp. ground ginger; ¼ tsp. ground nutmeg; A 9"-diameter springform pan

A Sweet Potato Basque Cheesecake being sliced.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

This subtly spiced, sweet potato-based marvel borrows from the Basque cheesecake tradition: It doesn’t have a crust and is baked until its exterior is a deep copper, obscuring a surprisingly pale and tender interior. Basque cheesecake is most often served unadorned, but in a nod to American sweet potato casseroles and pies, a dollop of whipped cream or torched marshmallow fluff on the plate would surely be welcomed here.

Making your own sweet potato purée is a modest effort that makes all the difference in both the flavor and texture of this cheesecake; more concentrated and robust than store-bought, the purée imparts the true, undeniable flavor of sweet potato. Canned simply can’t compete.