Ingredients
-
- 1-2/3 cup graham cracker crumbs
- 1/3 cup melted butter
-
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 3 eggs, separated, at room temperature
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/3 cup milk
- 2 8-ounce packages cream cheese, softened
- 1-1/4 cups cooked, mashed sweet potatoes
- 1 cup whipping cream, whipped
- 1/2 teaspoon vanilla extract
- additional whipped cream for topping (optional)
Instructions
- Combine graham cracker crumbs and butter.
- Press onto bottom and 1-1/2 inches up the sides of a 9-inch springform pan.
- Chill.
- Soften the gelatin in the water in the top of a double boiler.
- Stir in the egg yolks, sugar, salt and milk.
- Place water in double boiler and bring water to a boil.
- Reduce heat and cook, stirring constantly, until slightly thickened.
- Remove from heat, and stir in the cream cheese and sweet potatoes.
- Pour mixture into the container of an electric blender or food processor, and blend until very smooth.
- Beat egg whites until stiff peaks form.
- Gently fold the egg whites, whipped cream and vanilla into the sweet potato mixture.
- Spoon mixture into the prepared springform pan, and chill until set.
- Garnish with whipped cream, if desired.
