5 large sweet potatoes

1/3 cup milk

1/2 cup (1/4 pound) softened butter

1/2 cup heavy cream

1/2 cup sugar

1 cup light brown sugar

2 eggs beaten

1/3 cup melted butter

1 teaspoon vanilla

1 cup chopped pecans

Instructions

Preheat oven to 350 degree F. Scrub the sweet potatoes or yams well and place them in the oven. Bake until tender, about 40 minutes, and remove. When they are cool enough to handle, halve them and scoop out the insides into a large mixing bowl. Mash well. You should have about 3 cups. 

Mix the softened butter into the mashed yams or sweet potatoes along with the sugar, eggs, vanilla, and milk. Pour the mixture into a baking pan or casserole dish. 

Bring the cream to a simmer in a small saucepan. Add the brown sugar and stir until it dissolves. Cook the mixture over medium heat until it reaches the soft-ball stage on a candy thermometer. Remove from heat and beat in the butter and the chopped pecans. Pour this mixture over the yams. Bake until very hot and beginning to brown.

PUMPKIN-PECAN CHEESECAKE

Ingredients

1 1/4 cup Chocolate Crumbs

1/2 cup Graham Cracker Crumbs

1/2 cup Ground Pecans

1/4 cup Granulated Sugar

1/3 cup Butter ñ melted

2# Cream Cheese

6 oz Granulated Sugar

I 1/4tsp Cornstarch

3 Eggs

4 Eggs Yolks

1 1/4oz Heavy Cream

1 1/3 Tbsp Cinnamon

1/2 tsp Salt

1 1/2 tsp Ginger

1/2 tsp Nutmeg

1/2 tsp Clove

1/2 tsp Mace

1/8 tsp Allspice

1 cup Pumpkin

4 yolks

1 cup sugar

Instructions

Crust:

Mix together and press into the bottom and up slightly up sides of a 10" Springform pan. Wrap foil around pan to keep from leaking.

Filling:

Cream, cream cheese in mixer. Mix sugar and cornstarch together. Add to cheese in 2 parts. Scraping bowl in between. Add eggs and yolks slowly and again scraping bowl well. Add heavy cream.

In a separate bowl, mix all spices together, add pumpkin, then yolks. Add to above mix. Pour into prepared pan and bake in a 250-degree oven for about 3 hours. (ovens vary) To tell when done, tap sides of pan and you will not see the center of the cheesecake jiggle. Turn off oven and let cheesecake sit in it with the door cracked for about 25 min. Let cool, then refrigerate overnight.

Run knife along inside ring of cheesecake and lift off ring. Take knife and run along bottom of crust, slide cake onto plate or cake circle. Drizzle top with melted chocolate. Serve with cinnamon whipped cream.

Bon Apetit!