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.
For more
information please visit www.lovesweetpotatoes.com.
Sweet Potato and Blackberry Cheesecake
Serves 10
Preparation
Time: 30 minutes
Cooking Time:
40 minutes
Ingredients
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
Method
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.
Tips
· 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
485kcal
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
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