Basque-Style Sweet Potato Cheesecake

epicurious.com

blodn1

2 lb. sweet potatoes (3 to 4 large), preferably garnet, scrubbed

Unsalted butter (for pan)

24 oz. cream cheese (not low-fat), room temperature

1 cup (200 g) granulated sugar

¼ cup (50 g) light brown sugar

3 large eggs

½ cup sour cream (not low-fat), room temperature

½ cup heavy cream, room temperature

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1 vanilla bean, split lengthwise, or 2 tsp. vanilla extract

¼ cup (31 g) all-purpose flour

½ tsp. ground cinnamon

¼ tsp. ground ginger

¼ tsp. ground nutmeg

subheading: Special equipment:

A 9"-diameter springform pan

Directions at epicurious.com

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