Yam cheesecake

10 Servings

Ingredients

Quantity	Measure	Ingredient
1⅔	cup	Graham cracker crumbs
⅓	cup	Butter or margarine; melted
2		Envelopes unflavored gelatin
½	cup	Cold water
3		Eggs; separated
¾	cup	Sugar
½	teaspoon	Salt
⅓	cup	Milk
16	ounces	Cream cheese; softened
1¼	cup	Sweet potatoes; cooked/mashed
1	cup	Whipping cream; whipped
½	teaspoon	Vanilla extract
		Additional whipped cream; (optinal)
		Mandarin orange slices; (optinal)

Directions

Combine graham cracker crumbs and butter, mixing well. Press into bottom and 1½ inches up sides ofa 9 inch springform pan; chill. Soften gelatin in cold water in top of a double boiler; stir in egg yolks, sugar, salt and milk. Place over water, and bring water to a boil. Reduce heat; then cook, stirring constantly, until slightly thickened. Add cream cheese and sweet potatoes. Pour mixture into container of electric blender or food processor; blend until smooth. Beat egg whites (at room temperature) until stiff but not dry. Fold egg whites, whipped cream, and vanilla into sweet potato mixture; spoon into prepared pan. Chill until set. Garnish with dollops of whipped cream and orange slices, if desired. Yield: about 10 servings. Submitted to magazine by Gail Weeks, Moultrie, Georgia MC formatting by bobbi744@... ICQ #12099523 Recipe by: Southern Living Magazine, October 1981, p. 186 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 13, 1998