Violet Cheesecake

     Have you ever seen a Violet Cheesecake!?  I discovered the purple sweet potato when out shopping, and when I saw it I knew I had to have it.  I took it home, and then had to think about what to do with it...that's when I came up with the Cheesecake idea, and such a pretty shade for experimenting.  Each of the 6 pleasing pastel pieces are only 165 calories, 28.8g carbs, 1.5g fiber, 17.3g sugar alcohol, 10.1g net carbs, 6.2g protein and 10g fat.  This would be a fun Spring dessert, Mother's Day or Easter...or really just when you are in the mood for something new!  ;)  

Ingredients for 6 servings~

8oz Purple Sweet Potato

2 Extra Large Eggs, room temperature

4oz/1/2 cup Cream Cheese, room temperature

1/3 cup 0% Fage Greek Yogurt

1/2 cup Lakanto Monk Fruit~use code Paige20 for discount at checkout

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1oz/2 Tablespoons Cream Cheese, room temperature

2 teaspoons 30 cal/cup Almond Milk

2 teaspoons Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount

1/4 cup Blueberries

1 Strawberry

     Rinse off Potato, remove any bad patches, make a few pricks in skin, wrap in foil, bake at 425 for one hour, remove, peel skin, and let flesh cool, add to blender with Eggs and whip til smooth, set aside.  Add Cream Cheese and Yogurt to mixing bowl, beat til smooth, mix in Monk Fruit, and then finally add in Sweet Potato mixture, pour in parchment lined and cooking sprayed 8" Springform pan, bake at 325 for one hour, remove, bring to room temperaute and chill over night.  When ready, using second set of ingredients, beat Cream Cheese and Almond Milk til smooth, add in Confectioners Monk Fruit til smooth, add to baggie, snip corner and drizzle on chilled Cheesecake, top with Blueberries and Strawberry in the middle.  Enjoy  :)