Guilt-Free, No-Sugar-Added Sweet Potato Cheesecake


Guilt-Free, No-Sugar-Added Sweet Potato Cheesecake

I repeat. Guilt-free. No-sugar-added. Sweet potato cheesecake!

I’m just gonna let that hang right there. Let you absorb the fact magic exists.

Because really y’all, this two-ingredient recipe is about to change your life. (You’re welcome.)

I’m not 100% sure how this recipe came about. But somewhere around the time we got our first apartment, I started shoving a healthy wedge of goat cheese into our baked sweet potatoes.

And because we’re adulting hardcore right now — hello, we got a mailbox and I wadded through a mini lake to clean the gutters during a torrential downpour — it seems only right to talk about eating cheesecake for dinner.

Especially when it’s healthy!

Because right about now I need a little guilt-free indulgence when I’m trying to drop that eggs piquant, cauliflower waffles, bacon quiche, epic Thanksgiving dinner holiday ‘fluff’ that has my jeans looking oh, so form-fitting.

Guilt-Free, No-Sugar-Added Sweet Potato Cheesecake

Serves 1

1 medium sweet potato
2 ounces goat cheese

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

Scrub your sweet potato to remove any dirt and rinse clean. Prick sweet potato 5 – 6 times in varying places on opposite sides of the potato (10 – 12 pricks total).
Place on baking sheet and bake for 50 – 55 minutes, until potato is soft. (Sometimes this can take even longer.)

Place potato on plate. Slice open hamburger style. Add goat cheese to center. Squeeze potato closed and let cheese melt for 1 – 2 minutes. Serve warm.

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About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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