Louisiana Sweet Potato Pancakes

Ingredients

• 3/4 pound sweet potatoes
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 2 eggs, beaten
• 1 1/2 cups milk
• 1/4 cup butter, melted

Directions

1. Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
2. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
3. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Sweet Potato Cheesecake

1 pound sweet potatoes

8 tablespoons (4 ounces) butter, melted

3/4 cup all-purpose flour

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

3/4 teaspoon salt

1/2 teaspoon baking powder

1 package (8 ounces) cream cheese, softened

1/3 cup granulated sugar

1 large egg yolk

Preheat oven to 350 degrees F.

Coat 8-inch square baking pan with nonstick spray.

Line pan with parchment paper or aluminum foil,

allowing it to extend above the sides of pan. Spray again. Set aside.
Pierce sweet-potato skins; microwave on high until tender, about 3 to
5 minutes; cool.

Into medium bowl, scoop sweet potato from skins. With electric beater,
beat until smooth, gradually adding butter. Add flour, brown sugar,
egg, vanilla, salt and baking powder. Beat until smooth.
In a small bowl, beat together until smooth cream cheese, granulated
sugar and egg yolk.

Spread half the cream cheese mixture into prepared pan; top with half
the cream cheese mixture in 8 mounds on top. Repeat remaining sweet
potato and cream cheese mixtures. Pull knife through batters to
marbelize. Bake until a toothpick inserted in the center comes out
clean, about 40 to 45 minutes. Cool to room temperature.

Remove from pan by lifting edges of parchment or foil paper; cut into
16 squares. Serve with raspberry sauce if desired.