The 3-in-1 Electric Spiralizer is great for making low-carb pasta substitutes, like zucchini noodles, but have you ever used it to add beautiful spirals to some of your favorite desserts?
I’m putting spiralized sweet potato cheesecake bars on the Thanksgiving table this year. Cheesecake plus sweet potatoes plus small portion sizes so I can easily convince myself that eating three or four isn’t that bad? Sign me up.
Sweet potatoes are one of my favorite fall ingredients and turning them into beautiful, bright orange spirals using the spiralizer only makes them that much better. While I enjoy incorporating them into savory dishes, like this spiralizer sweet potato pasta with sausage and spinach, they add both fall color and flavor to this simple dessert.
The pop of color from the spiralized sweet potatoes combined with the creaminess of the cheesecake filling and the crunch from the graham cracker crust make this dessert worthy of a spot on your Thanksgiving table. While your go-to pies might be a little jealous, your tastebuds will thankful they made it to the dessert buffet.
- 1 medium sweet potato, peeled
- 1 box (13.5 ounces) graham cracker crumbs
- 1 cup butter, melted
- 3/4 cup packed light brown sugar
- 1 1/2 cups chopped pecans
- 1 cup sugar, divided
- 1 teaspoon ground cinnamon
- 5 packages (8 ounces each) cream cheese, softened
- 5 large eggs
- 1 teaspoon vanilla extract
- Heat oven to 350°F. Spray a 17x10-inch baking pan with nonstick cooking spray.
- Using a spiralizer, make spirals of sweet potato; set aside.
- In a small bowl, stir graham cracker crumbs, butter and brown sugar until blended. Press into bottom of prepared baking pan; set aside.
- In another small bowl, stir pecans, 3 tablespoons sugar and ground cinnamon; set aside.
- In a large mixing bowl, beat cream cheese, remaining sugar and vanilla extract until well blended, about 2 minutes. Add eggs, one at a time, until blended. Stir in sweet potato spirals. Spread over graham cracker mixture. Top with nut mixture.
- Bake until center is set, 35 to 40 minutes. Cool on wire rack. Cover and refrigerate overnight until chilled.