This breakfast cupcake combines potatoes, bacon, and eggs.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 23 mins |
| Additional Time: | 3 hrs |
| Total Time: | 4 hrs 53 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cake |
Ingredients
- 1 ½ cups whole pecans
- ⅓ cup brown sugar
- 6 ½ tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1 egg, beaten
- 2 sweet potatoes, peeled and cubed
- 1 (8 ounce) package cream cheese, at room temperature
- 2 (3 ounce) packages cream cheese, at room temperature
- 1 cup brown sugar
- ½ cup sour cream
- 2 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 vanilla bean
Instructions
- Pour pecans into a blender; grind into a meal.
- Whisk pecan meal, 1/3 cup brown sugar, flour, cinnamon, and salt together in a bowl. Rub in butter with your fingers until mixture resembles a coarse meal and a few pea-sized pieces remain. Drizzle beaten egg over butter mixture; mix gently with a fork until dough comes together.
- Turn dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic wrap and chill until firm, at least 2 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Roll out dough on a lightly floured surface into a 10-inch crust. Transfer to an 8-inch baking dish. Cover crust with a piece of parchment paper; fill with pie weights.
- Bake in the preheated oven until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let crust cool.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until tender, 8 to 10 minutes. Strain into a bowl; mash until smooth.
- Combine 8 ounces plus 6 ounces cream cheese and 1 cup brown sugar in a bowl; beat with an electric mixer until smooth. Add eggs one at a time, mixing well between each addition. Beat in mashed sweet potatoes and sour cream. Add cinnamon and ginger.
- Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Beat seeds into the cream cheese mixture.
- Pour cream cheese mixture into the cooled crust.
- Bake in the preheated oven until center is set, about 1 hour. Cool to room temperature, about 1 hour.
Nutrition Facts
| Calories | 546 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 18 g |
| Sodium | 241 mg |
| Sugars | 26 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |