Sweet Potato Herb Paté

Sweet Potato Herb Paté

The perfect make ahead holiday appetizer that is delicious and unique with a colorful presentation.

Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
280 Calories

Recipe Instructions

Step 1
Heat oven to 325 degrees F.
Step 2
Butter spring form pan; set aside. In a small bowl, stir together the graham cracker crumbs, salt and melted butter. Pat into the bottom of prepared spring form pan and freeze for 15 minutes.
Step 3
Place yams, yam syrup and lemon juice in the bowl of a food processor fitted with a metal blade and break up all clumps of potato. Remove half of the sweet potatoes and add one block of cream cheese and two of the eggs; process until smooth.
Step 4
Transfer mixture to a large mixing bowl.
Step 5
Return remaining sweet potatoes, remaining block of cream cheese, the last egg, Parmesan cheese and herbs to the food processor; process until smooth.
Step 6
Add to mixing bowl and whisk together both batches until smooth; scoop batter into the prepared spring form pan.
Step 7
Bake for 40 minutes then turn heat down to 300 and bake 20 minutes more.
Step 8
Remove from oven and allow cheesecake to rest in the pan for 2 hours.
Step 9
Cover with plastic wrap and chill overnight (or at least 6 hours) before un-molding.
Step 10
Heat cranberry sauce until melted then stir in dried cranberries and extract.
Step 11
Let cool or 5 minutes, stir well then spoon over cheesecake. Serve with crackers of your choice.
Sweet Potato Herb Paté

Ingredients

  • ½ teaspoon salt
  • 3 tablespoons melted butter
  • 1 tablespoon fresh lemon juice
  • 3 large eggs
  • 1 ¼ cups graham cracker crumbs
  • ⅓ cup grated Parmesan cheese
  • 1 (16 ounce) can whole berry cranberry sauce
  • 2 (8 ounce) packages cream cheese, divided
  • 3 tablespoons freshly chopped mixed herbs (tarragon, thyme, parsley, etc.)
  • ⅓ cup moist dried cranberries
  • ¼ teaspoon pure maple or vanilla extract

Categories

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