Sweet Potato Cheesecake Brownies

I love sweet potatoes, brownies, and cheesecake. I've made them all many times on separate occasions, but never together. Last weekend while reading through David Lebovitz's Facebook Fan Page and came across a post where a fan commented about the brownies. I checked out the post and I knew that I had to make them. His photography is absolutely inspiring and hunger-inducing, so this was immediately put on my bake this NOW list.

I wanted the brownies to have a autumn vibe and  I've never even heard of sweet potato cheesecake until I did a bit of research and still there weren't many recipes. Or maybe I am just horrible at Google? Anyway, it's always about the pumpkin. I like pumpkin, but I am a sweet potato girl, for sure! 

Overall, I did not do much tweaking to this recipe at all. Just added the sweet potato, cinnamon, and a wee bit more vanilla. This tasted so good that after the first bite I started breakdancing! When I taste incredible food, humming or dancing is a natural reaction! Guess that's why my husband never takes me out to eat. These moist decadent, squares from heaven has that effect, just warning you :)

Sweet Potato Cheesecake Brownies

Inspired by David Lebovitz

Ingredients

1 lb sweet potato(es)

6 T unsalted butter cut into pieces

4 oz semisweet chocolate 55% to 60% cocoa

1/2 cup sugar

2 large eggs, room temperature

1/2 cup flour

1 T cocoa powder

1/8 t salt

1 t vanilla extract

1/2 cup chocolate chips

Sweet Potato Cheesecake

8 oz cream cheese at room temperature

1/2 cup pureed sweet potato

1 egg yolk, room temperature

5 tablespoons sugar

1/4 teaspoon cinnamon

1/4 teaspoon vanilla extract

Directions

Preheat oven to 350F or 180C

Wash, dry, then prick sweet potato with a fork. Place in oven and allow to roast for up to an hour or until soften and easily pierced.

Allow to cool, then puree with a potato masher or spoon. Set aside.

Line an 8 inch square pan with foil, but allow at least 1 inch to hang from the sides.

Lightly spray or butter pan, set aside.

Mix in the flour, cocoa powder and salt in a medium bowl; set aside.

In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in 2/3 cup sugar then the eggs.

Mix in the flour mixture, then vanilla and chocolate chips. Spread evenly in the prepared pan.

In a separate bowl, beat together the cream cheese, sweet potato puree, the yolk, 5 tablespoons of sugar and vanilla until smooth.

Distribute the cream cheese mixture in 6 dollops around brownie mixture then take a spatula and swirl the cream cheese into the chocolate batter. Add 2 more dollops if needed.

Bake for 45 to 55 minutes checking after 40 minutes. Test with a toothpick through the middle if comes out clean.

Hope you try this or just try David's version in the link above! It's amazing! Gwon' now chilren!