I was contacted by Frieda’s Specialty Produce to see if I was interested in receiving their Stokes Purple Sweet Potatoes.  I am a fan of their company and love their versatile Soyrizo; paired with my love for sweet potatoes I of course accepted.

I immediately fell in love with this specialty produce!  They are non-GMO (yay), loaded with antioxidents, and not overly sweet.  If you cannot find them in your local area they’re available on Amazon!

Ingredients:

• Sweet Potato Cheesecake:
  • 4 Cups sweet potato puree
  • 3 Cups soaked cashews
  • 3/4 Cup raw agave nectar
  • 1/3 Cup fresh lemon juice
  • 1 teaspoon vanilla extract

• Graham Cracker Crust:
  • 2 Cups  GF V graham cracker crumbs OR almond meal
  • 3 Tablespoons vegan shortening / non-dairy butter / coconut oil

Directions:

• Crust:

1. Preheat your oven to  375 degrees Fahrenheit.  In your food processor pulse your graham cracker crumbs with your shortening until combined.
2. Move your crust mixture into your greased pie plate.  Press your mixture into your pie plate to form your crust.
3. Once ready, pop your pie plate into the oven for about 10 minutes, or until your crust is golden.

• Purple Passion Cheesecake

1. Combine your soaked cashews, agave, lemon juice, and vanilla extract in your blender.  Blend until it is a smooth, creamy consistency.
2. In a large bowl combine your cashew cream mixture and pureed sweet potatoes.  Stir to combine.
3. Pour your cheesecake mixture into your pie crust and refrigerate over night.

4. Optional: Serve with cashew cream sauce.  Enjoy eating whole!

Please note I was not compensated for this review.