Sweet Potato Cheesecake

Heat the oven to 400°F (200°C). Wash your hands and clean the work surface. Scrub the sweet potatoes under running water, dry them, and cut away any damaged areas. Pierce the skins several times with a fork and place the potatoes on a parchment-lined baking sheet.

Roast for 50–60 minutes, until completely tender and easily pierced through the center. Let cool until comfortable to handle, then split open and scoop out the flesh. Mash until smooth and measure exactly 1 cup (240 g) for the filling. Reserve any excess for another use. Spread the measured mash in a shallow bowl to cool until barely warm.

Reduce the oven temperature to 325°F (165°C). Line the base of the springform pan with parchment paper and secure the ring. Melt the butter in a small saucepan over low heat.

Combine the graham cracker crumbs, 2 tablespoons brown sugar, and melted butter. Stir until evenly moistened, then press firmly across the bottom of the prepared pan. Bake for 10 minutes, until fragrant and lightly golden. Set on a rack while preparing the filling.

Beat the softened cream cheese with the remaining 1 cup brown sugar on medium-low speed until smooth, about 2 minutes. Scrape the bowl and beaters thoroughly. Add the cooled sweet potato mash, sour cream, cinnamon, vanilla, and salt. Mix on low speed until evenly combined.

Add the eggs one at a time, mixing on low speed just until each disappears into the batter. Scrape the bowl between additions. Avoid whipping in excess air, which can cause the cheesecake to puff and crack. Do not taste the raw batter.