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

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

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.