Orange Goat Cheese Whipped Yams

  • 3 large yams or sweet potatoes (~800 grams after roasting and peeling)
  • juice of 2 oranges
  • 2 tablespoons maple syrup
  • 3 tablespoons goat cheese (optional)
  • salt, to taste
  • 2 tablespoons grass fed butter (or bacon fat, lard, coconut oil, etc.)
  • 10-12 fresh sage leaves, stems removed
  1. Preheat oven to 425 degrees.
  2. Poke holes in yams with a fork. Wrap in foil. Bake for 45-60 minutes until soft.
  3. While the yams are roasting, place a small pan over medium heat. Add the butter. Once melted, add sage leaves and cook until they are crispy, about 1 to 2 minutes per side. Remove them with a slotted spoon and place on a paper towel to drain. Then crumble the sage leaves.
  4. Peel the cooked yams and place in a deep bowl. Using a hand mixer, whip until smooth. Add juice from the oranges, maple syrup, goat cheese, salt and crumbled sage leaves. Whip together until smooth.
  5. Serve immediately.
Prep time:  60 mins
Cook time:  5 mins
Total time:  1 hour 5 mins
Serves: 4-6

Brownie Stuffed Cheesecake with a Peanut Butter Cookie Crust



  • 1 tube peanut butter cookie dough (I like Pillsbury)
  • 1 8×8” pan of baked and cooled fudge brownies (chopped into bite sized pieces and frozen)
  • 2lb cream cheese (softened)
  • 1 cup sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 eggs


Cookie CrustStep 1Preheat oven to 350
Open the tube of cookie dough and press it into the bottom and 1 1/2” up the sides of a greased 9” springform pan. Bake 5 min.
CheesecakeStep 2Beat together cream cheese, sugar and sour cream until very smooth. Add vanilla and eggs one at a time on low speed mixing just until blended. Add in the chopped, frozen brownies (reserving several pieces to sprinkle on top) and gently stir. Pour batter into the crust and top with remaining brownies. Bake for 45-55 minutes or until cheesecake jiggles only slightly when you gently shake the pan. 
Let cool on the counter, then cover and chill at least 4 hours.