Sweet Potato Pie Tiramisu

• 1 container Mascarpone Cheese (8 Ounce Container) Softened
• 1/2 cups Plus One Tablespoon Granulated Sugar, Separated
• 1/3 cups Brown Sugar, Packed
• 1 can (15 Oz. Size) Sweet Potato In Syrup, Drained And Mashed
• 1/2 teaspoons Ground Cinnamon, Plus More For Garnish
• 1/4 teaspoons Ground Nutmeg
• 2 Tablespoons Pure Vanilla Extract, Separated
• 2-1/2 cups Fresh Whipped Cream, Separated
• 1/4 cups Warm Coffee
• 1 package 17.5 Ounce Package, Ladyfingers
• 6 whole Gingersnap Cookies, Grinded Down And Crumbled

1. For the filling
2. Add mascarpone cheese, 1/2 cup of granulated sugar and all of the brown sugar into the bowl of a stand mixer and beat until smooth. Next add the mashed sweet potato, cinnamon, nutmeg and half of the vanilla extract and beat until well incorporated. Lastly, fold 1 1/2 cups whipped cream into the sweet potato mixture and set aside.
3. To assemble the tiramisu:
4. Add remaining teaspoon of vanilla extract to a bowl with the coffee and stir together.
5. Arrange a full row of ladyfingers at the bottom of a 9-inch springform pan. Pour 1/2 of the warm coffee mixture over the ladyfingers to soak them. Next take half of the sweet potato mixture and smooth it over the top of the ladyfingers. Next create another layer by repeating all steps starting with adding another row of ladyfingers, pour the remaining coffee sauce on ladyfingers, and finally add the rest of the sweet potato mixture.
6. Lastly, take the remaining 1 cup of whipped cream and whisk in the remaining tablespoon of granulated sugar and spread over the top of the tiramisu.
7. Garnish the top of the tiramisu with crumbled gingersnaps and a little ground cinnamon. Place the springform pan in the refrigerator for at least 4 hours before serving.

mascarpone cheese, sugar, brown sugar, syrup, ground cinnamon, ground nutmeg, vanilla, fresh whipped cream, coffee, ladyfingers, cookies

Taken from tastykitchen.com/recipes/desserts/sweet-potato-pie-tiramisu/ (may not work)