Sweet potato pie combined with a cheesecake—and then some.
24 ounces full-fat cream cheese, such as Philadelphia, brought to about 70°F 5 1/3 ounces plain granulated or1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume2 tablespoons light corn syrup or golden syrup, such as Lyle's3 ounces toasted walnut halves, coarsely choppedIf using a two-piece pan, wrap the bottom piece in foil before assembly, then tear away the excess so the pan sits flat.
Combine cream cheese, sweet potatoes, maple syrup, sugar, vanilla, cinnamon, nutmeg, and salt in the bowl of a 14-cup food processor and process until relatively smooth, pausing to scrape the bowl as needed to dislodge any pieces of cream cheese that do not initially incorporate. Continue to process until mixture is soft and ultra-smooth, about 4 minutes longer.
Pour batter into prepared pan and place on a rimmed baking sheet. Bounce the back of a spoon across the surface to dislodge any air bubbles in the batter. If you don't see any, no need to continue. If you do notice a few rising up, keep bouncing the spoon until they're gone.
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