For Cheesecake:

Heat oven to 275°. Place sweet potatoes on a foil-lined sheet pan and roast for 2. hours until potatoes are very soft and you can see caramelized sugars on the bottom of the potato. Peel potatoes. Puree the sweet potato in food processor with lemon juice and brown butter until they’re smooth and can pass through a drum sieve. Reserve puree until needed. Bring cream cheese to room temperature. Whisk eggs and granulated sugar together until the mixture turns pale yellow and the sugar is dissolved. Put heavy cream in a saucepot, whisking in brown sugar until dissolved. Bring mixture to simmer. Slowly pour the hot cream mixture into sugar and eggs a little at a time. Add cream and egg mixture back to the saucepot. Bring mixture to 185° while constantly whisking. Don’t overcook or you’ll wind up with an overcooked curd and an off-flavor. Let the mixture cool. Then add it with the sweet potato puree, cream cheese and all spices to a stand mixer with the paddle attachment. Whip over medium speed until the mix is lightly aerated and all is combined. Transfer it into flat tipped piping bag. Use to pipe straight on a plate, in a cup, or onto your favorite tart shell.

For Caramelized Milk Jam:

Combine all ingredients in saucepan. Bring the mixture to heavy simmer, stirring to dissolve and incorporate all ingredients. Reduce heat to a low setting, stirring every 15 minutes or so. Once the mix is halfway reduced, remove the vanilla bean and scrape the inside with back of kitchen knife. Add the seeds back into jam. When the jam begins to thicken, stir more frequently to prevent burning. Reduce jam to desired thickness. Once cooled, it will be thicker than when it’s warm so be careful not to over-reduce. Use immediately, or spoon into sterile jars and store in the refrigerator.

For Caramelized White Chocolate:

Preheat the oven to 275°. Place the white chocolate on a baking sheet lined with a silicone mat. (If using a large block of chocolate, chop it down into smaller pieces and spread evenly on baking sheet.) Bake for 15 minutes. Remove from the oven. Using a clean spatula, spread thinly. Repeat this process twice more for a total cooking time of 45 minutes. Cook until the white chocolate is deep golden brown and caramelized. Stir in sea salt and combine until the mixture is smooth and homogeneous. Using an offset palate knife, transfer onto acetate plastic or waxed parchment paper. (The end result with be thinner and shinier if acetate is used.)

To assemble the dish, pipe the cheesecake onto a plate. Spoon the milk jam onto the plate. Cut a circle of white chocolate with ring cutter and place on top of the cheesecake. Garnish with toasted almonds and enjoy