Sweet Potato Cheesecake w/ Candied Pecans

Thanksgiving has come and gone.  Are you still in a food coma, like me?  I ate 2 Turkey dinners on Thanksgiving and then a 3rd just a few days after.  I don't know if my stomach will ever forgive me.  But I know my tastebuds are really pleased with me because I allowed them to make nice with their best friends: Mashed Potatoes.  I'd been avoiding them in my quest for losing 30 for 30 (drop 30 lbs in honor of hitting my 30th year).  It was like old times, you know?  Like no time had passed.  It was romantic...wait...

...This is a post about cheesecake!  Sweet Potato Cheesecake to be exact.  I made two Cheesecakes using the measurements that I am going to provide below.  So keep that in mind, Forks!  I hope your tastebuds will be as happy as mine were!

Preheat oven: 350*

Crust: store bought graham cracker crust is fine

Cream Cheese Filling ingredients (Mix together in seperate bowl):

3 eggs

2 pkgs cream cheese, softened

3/4 cup sugar

1 tsp vanilla

Sweet Potato Filling ingredients (mix together in seperate bowl):

2 cans sweet potato or yams, needs to be drained/pureed

1 little pinch of salt

Nutmeg, to taste

1/2 tsp vanilla

1/4 cup sugar

Candied Pecan ingredients:

1 bag Pecans

1/2 stick butter

3/4 cup sugar

Cheesecake topping ingredients:

1 cup confectioners sugar (3/4 a cup if you want it more tangy)

1 small container of sour cream

And away we go!

Mix together all ingredients listed above for the Cream Cheese filling in it's own bowl using a hand mixer on low/medium, until smooth.  Next, mix together all the ingredients listed above for the Sweet Potato filling in it's own bowl using a hand mixer on low/medium, until smooth.

Once you are satisfied with the consistency of each mixture, it is time to pour them into your pie crust.  Alternate layers of cheese and potato fillings.  Don't worry if they run together or if the potato filling doesn't spread as neatly as you'd like.  Fill the pie crust just shy of the top edge.  Once you've filled the pie crust with your filling, take a butter knife and run if through out the filling, making zig-zags, which will marble the filling and make it pretty when you slice open the finished product.  Now, it's time to bake! 

Pop that sucker in the oven on 350* for 35 - 45 minutes.  And while it bakes, work on the other stuff!!!

To make the sour cream topping, combine the confectionary sugar and sour cream in a bowl and mix well. Set aside until cheesecake is finished/cooled.

Candy the pecans by melting butter on Medium heat in a skillet, sauce or saute pan. Your preference. As it melts, add in the bag of pecans and make sure they're coated w/ the butter. Once the butter is compeltely melted, add the sugar and stir to make sure that every pecan is covered. After about 5 minutes, these should be done. Set aside and allow these to cool before topping the cheesecake.

Once your cheesecake is done baking, set it aside to cool.  Once it is cooled, you can then top it with your sour cream and then cover with your candied peacans.  Serve at room temperature or chilled.

Enjoy it, 'buds!

Be my guest, Be my guest!

Well, Forks, I'm not offering to tell jokes or do tricks with my fellow candlesticks.  But I am offering you a job!  Zootaleur!

Qualifications: Must have appetite, tastebuds, willingness to leave the house, possess motor skills, such as putting your fork to mouth and have the ability to form sentences!  If you meet these qualifications, please continue reading, below.

Guest Revue-er Wanted: A reader of my blog who is willing to revue their own dining experience and allow me post it on this blog.  Your entry can be long and elaborte, it can be your own format, your own style.  It can be something as simple as, "I really enjoyed the McFish sandwich at McDonald's.  Extra tarter sauce really increases it's value.".  There is no right or wrong.

So!  I'm accepting applications and am ready to begin this screening process.  Please submit your entries to: kristenelizabethsweeney@gmail.com.

Well pilgrims, it's almost that time of year again!  I mean, for the rest of the world, it'll just be regular  November 25th.  But for us freedom lovers, it's the day we break out the good china and silverware, loosen our belts and OD on pie and football; it's Thanksgiving!  High-five, America!

I actually don't eat turkey on Thanksgiving.  Partly because I don't like it and partly because I'm afraid of Turkeys.  Did you know that live turkeys plague my office campus?  They travel in packs and they are often angry.  I've seen them fight, I've seen them fly and I've seen them chase each other.  They're gross little buggers.

Most of you know of my mashed potato obsession.  I usually stuff my face with starches on turkey day.  I like to take the potatoes, stuffing and corn and mash it all together and eat a lovely little side dish medley.  So, suck it Boston Market and KFC!  I was making these combos before you even started selling real meat!

Growing up, many of our Thanksgivings were also graced w/ a nice traditional...lasagna.  Hey, I have a little Italian grandmother.  The pilgrims would have loved her.  I think a lot of families do untraditional favorites of their own, too! 

Oh hey (insert coy light bulb here)!  Since I have this handy-dandy blog, why not share your favorite part about Thanksgiving in the "COMMENTS" section, below?  I would love to have some blogging interaction. 

Feel free to share anything you want about Thanksgiving, what your family eats, recipes, general comments, etc.  And check back often to see what people are saying!  It's fun!  Don't be shy!  It's the internet, no one can see you!

Gooble, gooble, tastebuds! 

Scandalous Specials @ Solstice

Who: The family (Steve-o, Karen & Sister),  Roomie and our lovely hosts, the ScanClan (Dave, M.A. & Young Ryan)

Where: Solstice - Kingston, MA
Atmosphere: A renovated train depot w/ exposed brick and good lighting, for those who aren't 29 anymore.
What: Dinner, drinks…balls?

30 years old never tasted so good! Back in my day…ok, I'm not ready to talk like that yet. But again, if this is how you eat when you turn 30, then I'll take it and leave my 20s in the fast food drive-thru.


The matriarch of the ScanClan, the lovely M.A., was kind enough to organize a little outing between our families to celebrate the my birthday. Entirely too nice, as always! Appetizers and cocktails led off our night: Crimson martinis, Champagne martinis, cheeses baked in filo, shrimp…and we're not even @ the restaurant yet! It was a great start to the evening.

From there, my personal driver (thank you Young Ryan) drove us to the restaurant where we had a small wait before being seated at a large round table. I like the round tables. Everyone gets a good view of the entire party and you can all hear each other. Although, we Sweeney's voices are locked to outdoor-mode, so you can always hear us.

Enter Jackie, our sweet and patient server. She was nice, funny and thought I was a school teacher. Tell me the specials, and I'll be whatever you want Jackie. I LOVE hearing the specials. And she got through the specials nicely; a shear pro, because I thought I was the only one who wanted to laugh during the specials recitation, until my dad (Steve-o) asked, "What was that 2nd one again?". Jackie pleasantly replied, "Lamb balls. It's the Lamb Balls. They're balls…oh.". Sorry Jackie. You got Sweeney'd.

To clarify, the Lamb balls were officially Arancini, and sister was more than happy to order them. And no, it was never not funny. Ah, I'm so glad I still have my sense of humor in my old age.

Young Ryan (yes, we let the driver eat with us) ordered the calamari, which of course, we all had to dig in on. It was delish. There was a seasame-ish/soy-ish dipping sauce that I've never thought to use for this appetizer. Big success. Much better than any cocktail sauce or marinara. I usually never dip calamari in anything. That was some good squid. For an entree, he had the Steak Frites, no veggies. He had the misfortune of sitting next to me, so I can tell you, that was one of the best steaks I have ever had and I plan to order it the next time I go. There will be a next time. Is it too soon to tell you that? I mean c'mon…we all know this revue is a rave. Let's not fake it. Back to the Frites! They came w/ a nutmeg-y ketchup and a garlic-y mayo. Homerun. This place knows what it means to dip!

Roomie got a special Sole over a Celery Puree w/ fried lemon pieces. It was magical. If you don't like munching on celery or were deprived of Ants on a Log as a kid, it's ok. Celery Puree is way better than both of those things. And I've never had a piece of fried lemon in my life. It was genius. Slice it, bread it, fry it. Yup. I will, thanks.

M.A. had the delicious Sea Scallops over a Lobster Risotto, I should know. I sat only 1 seat away from her. That plate was not safe. We all know how I feel about lobster…so it should mean a lot when I say (type) that it was one good dish. We discussed this at length. Yes, lobster was definitely a hot topic, aside from the balls.


I cannot believe I failed to mention the salads. I need to structure these revues in a more cohesive manner…but I'm busy. The salads were crazy! Roomie and I shared the caser, as we often to do. The Solstice ceaser is now tied for 1st place for the best cease salad I've ever had. This dressing was creamy and for a little plot twist, it had a think balsamic glaze drizzle on top. It was like candy. And it was a wicked good idea. Balsamic glaze = peace on earth, my friend. It could save the world one tastebud at a time. Sister and M.A. both got the Warm Medjool Dates stuffed with Goat Cheese salad with a Blood Orange Dressing. I am not sure if I've ever tried dates, but I can now tell you, if it's warm and stuff w/ goat cheese, I'm a #1 fan. That salad was something I've never seen before…it even intrigued Roomie, who does not do funky cheeses.

My meal was a seasonal favorite, but not a special.  I got the Butternut Ravioli in a warm sage butter sauce.  They offer an appetizer portion and an entree portion.  I was sort of full at the time of ordering, so I considered the app portion...but let's be honest.  I got the entree and ate the entire thing.  It was incredible.  It was sweet and savory and perfect.


Karen (Mother) had the pork chop, which Steve-o said he would get if he went back. So that was a hit. Dave (the head of the ScanClan) got the Lamb Trio w/ was a Shank, some Wellington and a T-bone all in one. Looked and smelled amazing. Even got a little doggie bag for…the dog. Bailey. She was in Doggie Heaven!


Am I forgetting anything? The wine! The Malbec was awesome. An Argentinean bottle w/ lots of legs. I think? I know it was amazing, even prompting Karen to say it was the best glass of red wine she's ever had…and she's had her share, if you know what I mean. (Um...If you don't know what I mean, I mean that she drinks a lot of red wine. Also, you should get out more.)


To sum up, I believe I will quote…myself…"genius", "amazing", "wicked good idea"…"balls"…wow, I say a lot! Solstice was so nice and I am so thankful to the ScanClan for putting together this evening @ such an awesome place. I also thank you, Jackie, our server, for not losing your mind w/ our rowdy group. You're a saint, Jackie. A saint!


I give Solstice 2 long, fruity legs and 3 balls! A major success and place I plan to grace again soon.


***One complaint? The water boy called me ma'am. It's miss! Miss! Oh man. Early bird specials are right around the corner aren't they?