Who says we absolutely must have pumpkin pie for Thanksgiving dessert?
Well, okay, I’m all about tradition. But how about have two pies, or three, or four this year?
There’s always the humble sweet potato pie that is often forgotten on account of the sweet potato casserole served at the dinner table.
This year, the sweetness of the sweet potatoes will NOT be forgotten at the dessert buffet: Chocolate Bourbon Pecan Sweet Potato Cheesecake Brûlée.

Chocolate Bourbon Pecan Sweet Potato Cheesecake Brûlée

Crust:
1 package chocolate wafers
8 Tbs. melted butter
1 cup Bourbon Candied Pecans

Filling:
12 oz. peeled and baked sweet potatoes
8 oz. cream cheese, softened
1/2 cup sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla extract

1 Tbs. fine sugar

Preheat the oven to 375 degrees. Process the chocolate wafers in a food processor into a coarse crumb. Add the melted butter and process again.
Transfer to a parchment lined tart pan (easy release bottom), press the Bourbon Candied Pecans evenly into the crust, and bake for about 15 minutes.
Remove from oven and allow to cool.
Meanwhile, puree the sweet potatoes until smooth. Add the cream cheese, sugar, pumpkin pie spice, and vanilla. Process until silky smooth.
Spread the sweet potato cream cheese layer atop the baked crust.
Chill for several hours.
Sprinkle with fine sugar and brûlée with a kitchen torch before serving.