Gluten Free Maple Sweet Potato Cheesecake With Gingerbread Bottom And Sour Cream Marshmallow Topping

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30 g buckwheat flour

24 g brown rice flour

30 g teff flour

50 g sweet rice flour

50 g potato starch

26 g tapioca flour

1/2 tsp xanthan gum

1 1/4 tsp baking soda

1/4 tsp salt

1 1/4 tsp cinnamon

1 tsp ginger

3/4 tsp fresh ground pepper

1/4 tsp all spice

1/4 tsp cloves

1/2 cup butter

125 g sugar

2 tbsp dark molasses

1/2 tsp vanilla

1 large egg

15 oz sweet potato (one medium)

3/4 cup grade B maple syrup

4 8oz bricks cream cheese (at room temperature)

1 cup sugar

5 large eggs

3 tbsp cornstarch

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1 tsp vanilla extract

2 tbsp bourbon (optional)

2 cup mini marshmallows or large marshmallows cut into 1/2” cubes

1/4 cup milk (whole or 2% don’t use no fat)

1/8 x salt

1 cup sour cream (don’t use low fat)

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