Berry Delicious, Sweet Potato Nutritious

With Britain enjoying a bumper blackberry crop this year, this beautiful sweet potato and blackberry cheesecake is the perfect way for hunter-gatherers to use up extra foraged fruit. Available all year round, sweet potatoes are the perfect companion to seasonal blackberries and are also packed full of antioxidants, potassium and fibre.
The cheesecake, created Italian celebrity chef and sweet potato lover Felice Tocchini, has a surprise sweet potato compote in the centre, which is flavoured with aromatic star anise and cardamom. Combined with creamy mascarpone, a crunchy biscuit base and a tangy blackberry puree swirl, this dessert is a delightful reward for rummaging through the hedgerows.
The Love Sweet Potatoes campaign is designed to tell consumers about the benefits of sweet potatoes and the different ways they can be used in everyday meals. The North Carolina farming family at Scott Farms is behind the campaign and has been growing sweet potatoes for over four generations. They are now the largest importer of sweet potatoes into the UK.

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Sweet Potato and Blackberry Cheesecake

Serves 10

Preparation Time: 30 minutes

Cooking Time: 40 minutes

For the sweet potato compote

2 cardamom pods

1 star anise

250g sweet potatoes, peeled and cut into 1/2cm dice

Juice of 1 orange

1tbsp honey
For the blackberry purée

125g blackberries

2tsp sugar

For the cheesecake base

220g oat biscuits

60g butter, melted

30g dark chocolate, chopped (optional)

For the cheesecake filling

3 eggs

Seeds from 1 vanilla pod

110g sugar

500g mascarpone cheese

50g plain flour
1.      Preheat the oven to 150°C/gas mark 2 and line a 25cm/8in spring-form cake tin.

2.      To make the sweet potato compote, place the spices in a non-stick pan and warm them up, making sure they don’t burn. Add the sweet potato, cover, shake together and cook for 1 minute. Add half the orange juice and cook, covered, for 1-2 minutes. After 2 minutes add the honey and mix. Transfer to a cold container and cover.

3.      Make the blackberry purée by placing the berries and sugar into a pan with 1tbsp water and cook on a low heat until the berries becomes mushy. Blend to a puree before passing through a fine sieve into a bowl. Set aside.

4.      To make the cheesecake base place the biscuits in a food processor and pulse until the mixture resembles breadcrumbs. Mix together with the melted butter and chocolate, if used. Spoon the mixture into the bottom of the prepared cake tin and press down firmly.

5.      Make the cheesecake filling by mixing the eggs, vanilla seeds and sugar together. Add the mascarpone and beat together until well combined. Add the flour and mix.

6.      Remove and discard the spices from the sweet potato. Fold the sweet potato into the cheese mixture. Pour into the cake tin and then drizzle over the blackberry purée.

7.      Bake the cheesecake for 40 minutes, or until the cheesecake is set and lightly golden on top. When cooked, remove from the tin, and leave to cool down before serving.

·         Instead of making one large cheesecake, you can make little individual cheesecakes for a dinner party – better still, they can be prepared the day before.

Per serving


6.4g protein

31.8g fat

20g saturates

45.9g carbs

28.6g sugar

1.6g fibre

0.4g salt

475mcg vitamin A

© Felice Tocchini 2014

Chef Wise website .


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