Yam Cheesecake

         Yield: 10 Servings
Categories: Desserts, Cheesecakes, Cream Cheese

1 2/3 c Graham cracker crumbs 1/3 c Butter or margarine; melted 2 Envelopes unflavored gelatin 1/2 c Cold water 3 Eggs; separated 3/4 c Sugar 1/2 ts Salt 1/3 c Milk 16 oz Cream cheese; softened 1 1/4 c Sweet potatoes; -cooked/mashed 1 c Whipping cream; whipped 1/2 ts Vanilla extract Additional whipped cream; -(optinal) Mandarin orange slices; -(optinal) Combine graham cracker crumbs and butter, mixing well. Press into bottom and 1 1/2 inches up sides ofa 9 inch springform pan; chill. Soften gelatin in cold water in top of a double boiler; stir in egg yolks, sugar, salt and milk. Place over water, and bring water to a boil. Reduce heat; then cook, stirring constantly, until slightly thickened. Add cream cheese and sweet potatoes. Pour mixture into container of electric blender or food processor; blend until smooth. Beat egg whites (at room temperature) until stiff but not dry. Fold egg whites, whipped cream, and vanilla into sweet potato mixture; spoon into prepared pan. Chill until set. Garnish with dollops of whipped cream and orange slices, if desired. Yield: about 10 servings. Submitted to magazine by Gail Weeks, Moultrie, Georgia MC formatting by bobbi744@acd.net ICQ #12099523 Recipe by: Southern Living Magazine, October 1981, p. 186