Holiday cooking is a labor of love. There are more people than usual gathering around the table and expectations are high. Does anything turn out like Grandma used to make? Those expectations can be exceeded without too much hard work, though, with the help of a few new recipes. Even Santa has his elves to help manage the chaos. Every great cook knows a good recipe is the best helper of all in the kitchen.
Before settling on a menu, consider looking at regional favorites to be the centerpiece this Christmas. The Andrews Produce Cookbook is now for sale at the Coral Cottage Boutiques in Surf City (14061 NC Highway 50 E).
It not only includes some of the Andrews’s recipes for their produce stand favorites, it also features those from their neighbors and friends. Create precious memories and start new traditions in your family this year by trying a recipe that other families have enjoyed for generations.
As a sneak peek into how delicious life can be, Vanessa Andrews shared with us her recipe for Sweet Potato Cheesecake. You’ve been warned, though; with this recipe you’ll need to put out more plate settings.
Grab some of these ingredients at Andrews Produce.
INGREDIENTS
1 cup all-purpose flour
1/4 cup butter, softened
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3-4 medium sweet potatoes, cooked, peeled and mashed (about 2 cups)
1 tablespoon butter, melted
1-2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
4 eggs
Crumb topping
1 1/2 cup all-purpose flour
3/4 cup packed light brown sugar
7 tablespoons butter or margarine, softened
2 teaspoons ground cinnamon
1 egg yolk
1 cup chopped walnuts or pecans
DIRECTIONS
Pre Heat oven to 400°F. In medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on bottom only of 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick.
Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
In medium bowl, beat sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and 1 cup sugar on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat in eggs, one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.
Meanwhile, in small bowl, stir flour, brown sugar, egg yolk, butter and cinnamon until crumbly. Stir in pecans. Set Crumb Topping aside.
Sprinkle Topping over cheesecake. Bake about 30 minutes longer or until topping is set. Remove from pan of water. Cool cheesecake 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.
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