Sweet Potato Labne Cheescake

A delicious but not too sweet dessert that is a perfect end to a meal. I wanted something sweet and had a bunch of leftover sweet potatoes so I decided to put them to use!

Ingredients:

2-4 sweet potatoes

1 cup labne

1 cup sugar

1 cup oven toasted oats

1 tbsp lemon juice

2 egg whites

Sprinkle of mint & cardamom

Nutrition:

Not exactly sure on exact nutritional components as it was an experiment, however, the fiber from the oatmeal is great and the labne gives a dash of protein with a bit of sweetness from the sweet potato.

Directions:

1) Peel the sweet potatoes and boil them in a pot.

2) Mash the sweet potatoes until a smooth consistency is achieved

3) In a bowl, add the mashed sweet potato with the labne, sugar, lemon juice, and spices.

4) In a separate bowl, mix the oats and the egg whites together. This will help create a more structural base for the cheesecake (substitute for graham cracker base).

5) In a pan, add oil or butter the pan. Add the oat mixture to the bottom of the pan. Then, grab the other bowl with the sweet potato mixture and pour it on top.

6) Bake for about 20-25 mins at 350 degrees, or until the cheesecake is fully cooked as the fork is clean when pulled out.

7) Serve slightly cooled when taken out or put in fridge and serve cold.

Enjoy!