Ingredients
- 1 medium sweet potato, peeled
- 1 box (13.5 ounces) graham cracker crumbs
- 1 cup butter, melted
- 3/4 cup packed light brown sugar
- 1 1/2 cups chopped pecans
- 1 cup sugar, divided
- 1 teaspoon ground cinnamon
- 5 packages (8 ounces each) cream cheese, softened
- 5 large eggs
- 1 teaspoon vanilla extract
Directions
- Heat oven to 350°F. Spray a 17x10-inch baking pan with nonstick cooking spray.
- Using a spiralizer, make spirals of sweet potato; set aside.
- In a small bowl, stir graham cracker crumbs, butter and brown sugar until blended. Press into bottom of prepared baking pan; set aside.
- In another small bowl, stir pecans, 3 tablespoons sugar and ground cinnamon; set aside.
- In a large mixing bowl, beat cream cheese, remaining sugar and vanilla extract until well blended, about 2 minutes. Add eggs, one at a time, until blended. Stir in sweet potato spirals. Spread over graham cracker mixture. Top with nut mixture.
- Bake until center is set, 35 to 40 minutes. Cool on wire rack. Cover and refrigerate overnight until chilled.
Serves: 40
