Ingredients

Instructions

1. 1
   Press crushed pecan pieces into the container of your choice (shot glass, jar, ramekin, etc.) with the back of a spoon.
2. 2
   In the bowl of an electric mixer, beat cream cheese and yogurt until combined and smooth, scraping down the sides when needed. Add in sweet potato and mix until smooth again. With the mixer on low speed, slowly drizzle in the condensed milk, continuing to scrape down the sides until the mixture is very smooth. Add in vanilla extract, salt and cinnamon, beating well.
3. 3
   Pour or spoon cheesecake mixture evenly over top of crusts. Refrigerate for 4-6 hours. Garnish with a sprinkle of cinnamon, if desired.