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Deconstructed Sweetpotato Cheesecake

Recipe by The Asbury’s Executive Chef Chris Coleman for the NCSPC
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Ingredients

  • CHEESECAKE
  • Ingredients:
  • 1 lb sweetpotato, peeled
  • 2 tablespoon butter
  • 1 egg
  • 1/4 lb mascarpone
  • 1/4 lb chevre
  • CHOCOLATE BUTTERMILK
  • Ingredients:
  • 1 cup milk
  • 1 egg
  • 1/4 lb milk choc
  • 1 cup buttermilk
  • CHEVRE MOUSSE
  • Ingredients:
  • 1/4 lb chevre
  • 1/2 c cream
  • COCOA NIB GRANOLA
  • Ingredients:
  • 1/4 cup oats
  • 2 tablespoon brown sugar
  • 2 tablespoon shredded coconut
  • 2 tablespoon pistachios
  • 1 tablespoon oil
  • 3 tablespoon cocoa nibs
  • SMOKED CHOCOLATE-SWEETPOTATO TRUFFLE
  • Ingredients:
  • hickory chips for smoking
  • ¼ lb dark chocolate
  • ¼ lb pureed cooked sweetpotato
  • ¼ c cream
  • reserved Cocoa Nib Granola

Instructions

  • CHEESECAKE : Boil sweet potato until tender, and puree in a processor until smooth. While hot, add butter and puree. With motor running, add egg. Beat in mascarpone and chevre and transfer to a piping bag.
  • CHOCOLATE BUTTERMILK : Heat milk until hot, and quickly whisk in egg, then milk chocolate. Stir in buttermilk.
  • CHEVRE MOUSSE : Combine chevre and cream in a processor and blend until smooth and creamy. Allow to set slightly in the fridge.
  • COCOA NIB GRANOLA : Combine all ingredients except cocoa nibs and bake at 375, stirring frequently, until brown and crispy, 45-60 minutes. Allow to cool slightly and place in a processor. Add cocoa nibs and blend into crumbs.
  • SMOKED CHOCOLATE-SWEETPOTATO TRUFFLE : Place wood chips in the bottom of a smoke proof pan (basically, a pan you don’t mind destroying. An old loaf pan works nice.) Place chips over heat to begin smoking. Wrap chocolate in foil, poking holes all around to let smoke in. Drop chocolate pack onto smoking chips and cover the whole thing tightly. Remove it from heat and allow smoke to dissipate. Melt chocolate and combine it with sweetpotato and cream. Allow to set in the fridge, then roll into truffles, coating with granola crumbs.
To Assemble: Place a dollop of chevre mousse on a plate. Next to it, spoon some milk chocolate buttermilk. Place a truffle on the plate. Artfully pipe cheesecake on plate in, on, and around elements. Tear squash blossoms into pieces and scatter over plate.