Ingredients
Sweet Potatoes
- 4 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
- 1 cup water
- 1/4 cup orange juice
- 3 tablespoons sugar
- 3 tablespoons (packed) golden brown sugar
- 2 teaspoons unsalted butter
- 2 teaspoons fresh lemon juice
- 1 teaspoon (packed) finely grated lemon peel
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch of ground nutmeg
- 1 large egg
- 2 tablespoons whipping cream
Crumb Coating
- Powdered sugar
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
Filling
- 2 1/2 8-ounce packages cream cheese, room temperature
- 3/4 cup whole-milk ricotta cheese
- 3/4 cup sugar
- 4 large eggs
- 1 15-ounce can sweetened cream of coconut (such as Coco López)*
- 2 tablespoons fresh lemon juice
- 1 teaspoon (packed) finely grated lemon peel
- 1 teaspoon vanilla extract
- 1 cup sweetened flaked coconut
- Additional sweetened flaked coconut, toasted
Description
Thanksgiving Gets Sassy, Inspired By The Bold Flavors Of New Orleans. In This Do-ahead Dish,
Bon Appetit Magazine
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