Sweet potato cheesecake

Trust me, this really works. The subtle maple sweetness of the sweet potato layer sings a lovely duet with the cool cream cheese layer. Just make sure the sweet potato is really smooth.

SERVES 8-10 PREP 40 mins plus overnight setting NO COOK EASY V

100g butter, melted, plus extra

for the tin

250g digestive biscuits

1 tsp ground cinnamon 300g cream cheese

50g icing sugar

1 vanilla pod, seeds only 150ml double cream

For the topping

350g sweet potato, cooked,

blitzed to a purée and cooled 150ml double cream

1-2 tsp mixed spice 3 tbsp maple syrup, plus extra

to serve caramel popcorn, to serve

1 Butter and line a 20cm loose-bottomed tin with baking parchment. Blitz the biscuits in a food processor with the cinnamon, then pour in the melted butter. Mix well to coat all the biscuit crumbs, then press into the lined tin to create an even base. Put in the fridge to set for about 1 hr.

2 To make the cream cheese filling, beat the cream cheese with the icing sugar and vanilla until light, then add the double cream and beat until well mixed and thickened. Spoon this onto the biscuit base, smoothing across the surface and ensuring no air bubbles remain. Smooth with the back of a spoon or spatula and put in the fridge to set for 3 hrs. 3 For the topping, beat the sweet potato, cream and mixed spice together until thickened. Carefully spoon this onto the cream cheese layer, once again using the back of a spoon or a spatula to smooth across the surface and ensure no air bubbles remain. Leave to set in the fridge overnight. Drizzle over the maple syrup, then sprinkle with the caramel popcorn and a pinch of sea salt.

PER SERVING (8) 486 kcals • fat 37g • saturates 22g • carbs 33g • sugars 17g • fibre 2g • protein 4g • salt 0.8g