Sweet Potato Cheesecake Eggrolls by Cowboychrisdorrah

Ingredients

• 3 sweet potatoes
• 2 tbsp cinnamon
• 1 tbsp ginger
• 1 tbsp nutmeg
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 14 oz sweetened condensed milk
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 16 oz cream cheese, softened
• 1 cup granulated sugar (for cheesecake mix)
• 1 tsp vanilla extract (for cheesecake mix)
• 12 egg roll wrappers
• 2 tbsp powdered sugar (for garnish)

Instructions

1. Bake sweet potatoes at 175°C (350°F) for 1 hour until tender, then peel and mash in a large bowl.
2. Whisk the mashed sweet potatoes with cinnamon, ginger, nutmeg, brown sugar, 1/2 cup sugar, condensed milk, eggs, and 1 tsp vanilla until smooth.
3. In a separate bowl, beat the softened cream cheese with 1 cup sugar and 1 tsp vanilla extract until creamy.
4. Lay out an egg roll wrapper, brush the edges with water, and place 2 tablespoons of sweet potato mixture and 2 tablespoons of cream cheese in the center.
5. Fold the bottom corner up, fold in the sides, and roll tightly to seal.
6. Heat oil in a pan over medium heat and fry the egg rolls for 3 minutes per side until golden brown and crispy.
7. Remove from oil, drain on paper towels, and dust with powdered sugar before serving.