Great crust, rich texture, and sweet potato flavor.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Mix graham cracker crumbs, butter, and pecans together thoroughly. Press into the bottom of a 10-inch springform pan.

  • Bake crust in the preheated oven until golden, about 10 minutes. Let cool, about 10 minutes.

  • Increase oven temperature to 450 degrees F (230 degrees C).

  • Combine cream cheese, brown sugar, eggs, sour cream, and egg yolks in a large bowl; beat with an electric mixer until smooth. Beat in flour, cinnamon, vanilla extract, nutmeg, allspice, and salt. Fold in sweet potatoes. Blend evaporated milk gradually into the batter.

  • Pour batter over the cooled crust. Place springform pan in a baking pan. Pour in hot water to a depth of 1 inch.

  • Bake in the preheated oven until golden, about 15 minutes. Reduce oven temperature to 250 degrees F (120 degrees C). Continue baking until center is firm, about 90 minutes more. Remove pan from the water bath and let cool, at least 1 hour. Chill before serving.

Cook's Note:

Substitute almond cookies for the graham crackers if desired.

Nutrition Facts

530 calories; 35.1 g total fat; 186 mg cholesterol; 404 mg sodium. 44.9 g carbohydrates; 10.7 g protein; Full Nutrition