1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup chopped Alabama pecans
1/4 cup butter, melted
2 pounds Alabama sweet potatoes
3 (8-ounce) packages cream cheese, softened
3/4 cup white sugar, plus 2 tablespoons
1/3 cup sour cream
1/4 teaspoon allspice
1/4 cup heavy whipping cream
3 eggs
3/4 cups packed brown sugar
1/4 cup butter
1/4 teaspoon cinnamon
1/4 cup heavy whipping cream
1 cup chopped Alabama pecans

Preheat oven to 350 degrees. Mix together graham cracker crumbs, 1/4 cup sugar, 1/2 cup pecans and 1/4 cup melted butter or margarine. Press mixture into the bottom of a 91/2 inch spring form pan. Bake 10 minutes. Cool. Do not turn the oven off. Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Do not turn oven off. Cool sweet potatoes enough to handle, peel and puree. Transfer 11/2 cups of sweet potato puree to a large bowl. Add cream cheese, 3/4 cup plus 2 tablespoons white sugar, sour cream, allspice and 1/4 cup cream. Beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust. Bake until tester inserted in center comes out clean (about 1 hour). Turn off the oven. Let cake stand 1 hour in oven with door ajar. Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream and 1/4 teaspoon cinnamon, then nuts. Pour hot topping over cheesecake. Refrigerate overnight up to 24 hours. Yield: 12 servings.
— Brian Hardin,
Commodity Department