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

Ingredients

• 30g buckwheat flour
• 24 g brown rice flour
• 30 g teff flour
• 50 g sweet rice flour (sometimes called glutinous rice flour)
• 50 g potato starch (not potato flour, that’s something different)
• 26 g tapioca flour (sometimes called tapioca starch)
• 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 of sugar
• 2 tbsp dark molasses
• 1/2 tsp vanilla
• 1 large egg
• 15 oz (one medium) sweet potato
• 3/4 cup grade b maple syrup
• 4 8oz bricks of 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
• 1/4 tsp all spice
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 cups mini marshmallows or large marshmallows cut into 1/2” cubes
• 1/4 cup milk (whole or 2% don’t use no fat)
• 1 tsp vanilla extract
• 1/8 salt
• 1 cup sour cream (don’t use low fat)