Sweet Potato Cheesecake

• 2 graham cracker pie crust
• 14 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 12 cups sweet potatoes, cooked mashed and cooled
• 4 (8 ounce) packages cream cheese, softened
• 1 cup light brown sugar
• 23 cup granulated sugar
• 5 eggs
• 12 cup semi-sweet chocolate chips
• 12 cup pecans, toasted and chopped
• 12 cup caramel topping

1. Heat oven to 300 degrees.
2. In small bowl, mix flour, pumpkin pie spice and sweet potatoes.
3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.
4. GRADULALLY beat in brown sugar, granulated sugar and eggs (one at a time) JUST until blended.
5. SLOWLY beat in sweet potato mixture until smooth.
6. Pour filling into the pie crusts (I get the one that says "2 extra servings").
7. Bake 1 hour or until edge of cheesecake is set but center still jiggles SLIGHTLY when moved.
8. TUrn oven off, open the door at least 4 inches for 30 minutes and sprinkle tops with the chocoate chips and pecans.
9. Take out of oven and set on counter until room temperature Pour caramel (to your liking) on top.
10. Refridgerate for AT LEAST 6 hours.
11. Cut and enjoy!

graham cracker pie crust, flour, pumpkin pie spice, sweet potatoes, cream cheese, light brown sugar, sugar, eggs, semisweet chocolate chips, pecans, caramel topping

Taken from www.food.com/recipe/sweet-potato-cheesecake-399887 (may not work)