Food TV

This weekend I had a chance to sample Sweet Auburn Bread Company’s Sweet Potato Cheesecake. I originally saw this on Road Tasted when the Deen boys were in Atlanta tasting the best foods in ATL. Chef Sonya and her marvelous cheesecake was one of their three stops. I recently got in touch with Chef Sonya and she was nice enough to send me one for review and to offer one to my readers if they enter to win a free sweet potato cheesecake of their own.

The cheesecake arrived in your standard temperature controlled box. This allowed the cheesecake to stay cold with the icepack on top but not to freeze. Once taking it out of the box and opening the bakery box I was left with a standard eight or nine inch cheesecake that was a beautiful orange color on top. It looked delicious and you could smell this lovely aroma of cinnamon almost immediately. So, within minutes I was grabbing plates and divvying up pieces to the collective critics in the Evans house.

I was sold on this from the very first bite. I’m not always the biggest pie eater in the world because I’m not a fan of crust. This is probably why I love cheesecake so much. More often than not, you’re dealing with a graham cracker crust. This sweet potato cheesecake moves beyond the crust though and offers you a moist and beautiful pound cake base. The base is incredibly thin and melts in your mouth. The texture it adds to the cheesecake layer is amazing because it’s just so fluid. It goes together much better than I imagined it would. I knew the combination sounded amazing, but I expected it to be much richer, and was pleasantly surprised when I found how subtle yet flavorful it really was.

My experience with sweet potatoes is pretty limited. I have the casserole type sweet potatoes that my mom makes every Thanksgiving (with the marshmallows), but other than that I have yet to try anything else with sweet potatoes. This was just the thing to make me see how much I like them! The flavor works well with the cheesecake. I find it to be similar to a pumpkin flavor with the mild cinnamon. The flavor just builds in your mouth and lingers once you’ve swallowed leaving a sweet aftertaste to remind you of this excellent dessert.

While my mother also liked it, the big surprises in the house were Dominick and Robert. Dominick doesn’t like sweet potatoes. However, being a good sport he has agreed to take at least one bite of everything I receive. He loved it. In fact, he wanted a whole piece after he took his obligatory bite. Robert on the other hand ate two pieces in that first sitting and has since eaten two more. I was honestly surprised that Robert ate more than one bite because it’s common for him to try something new (when he’s willing), say he likes it, and then refuse to take any more bites. This time I think he would have eaten the whole cheesecake had I let him.

This one is definitely a winner folks. Even if you think you don’t like sweet potatoes or the combination sounds odd, you need to give this one a try. It’s simply fabulous! To find out more about the Sweet Auburn Bread Company or to order a Sweet Potato Cheesecake you can check out their website.

Editor’s Note: The Cinnamon Flavor actually comes from Nutmeg, not Cinnamon. This information was provided courtesy of Chef Sonya. 

Sweet Auburn Bread Company, Bakery, Sweet Potatoes, Cheesecake, Chef Sonya