Healthy Sweet Potato Cheesecake

Ingredients

• 1 Large Sweet Potato (400g cooked purée)
• 4 Large Eggs
• 100g Raw Honey (about 1/3 cup)
• 250g Cream Cheese, grass-fed organic (about 9 oz)
• 1 Tbsp Vanilla Extract
• Sea Salt (to taste)
• 1–2 Tbsp Raw Honey, for topping
• 1–2 Tbsp Bee Pollen, for topping

Method

1. Pierce a sweet potato and roast at 400°F for 45–60 minutes until very soft.
2. Scoop out about 400g of flesh and mash or blend until smooth.
3. Preheat oven to 340°F. Line and lightly butter a 7x7-inch cake pan.
4. Whisk together the sweet potato purée, eggs, cream cheese, honey, vanilla, and salt until smooth and thick.
5. Pour batter into the prepared pan and bake 50–60 minutes until edges are set but center still jiggles slightly.
6. Turn off the oven and let the cheesecake cool inside with the door cracked open to prevent cracking.
7. Refrigerate at least 6 hours or overnight before serving.
8. Top with a drizzle of honey and a sprinkle of bee pollen if desired, then slice and serve.