Sweet Potato Cheesecake

Mother's Day. The kids made me cards. Derek brought me breakfast in bed. I drove up to South-View and put magnolias on Mama's grave. I said, Mama, the kids turned out alright.

I went to the cemetery Saturday morning. Brenda's grave is on the hill at South-View. Curtis still goes most Sundays. I left a small bouquet of magnolias.

The neighbors had a Friday cookout this week. I brought my mac and cheese. They have come to expect this. I have come to expect this. The block is the block.

Wednesday Bible study at the church. We read through Proverbs. The women in my row argued about whether wisdom is built or born. I said both. They agreed, sort of.

The blood pressure check was Wednesday. The numbers were borderline. The doctor wants me to walk more. I am walking more.

The kids were home for the weekend. The house was loud the way it should be.

Saturday morning I had Set the Table at the Cascade Heights center. Twelve young women. We did baked chicken. One of them — Imani, sixteen — was so afraid of seasoning that she barely shook the salt. I stood next to her and put my hand over hers and said, baby, you cannot be afraid of food. We seasoned the chicken. The chicken came out right. She glowed.

Derek and I had date night Friday. Same restaurant, same booth, same enchiladas for me and carne asada for him.

Thursday I made cornbread for a sister at church whose husband had surgery. I dropped it off at the hospital. She cried at the door. I told her, eat the cornbread, baby. The food is the saying.

Tuesday evening I sat at the kitchen table with my composition notebook and worked on the cookbook. From Brenda's Kitchen — that's the working title. I cannot write the introduction without crying yet.

I read for an hour Sunday night before bed. Some novel about a Black woman in 1960s Alabama. Mama would have liked it.

I had a hard counseling case at school this week. A seventh-grade girl whose mama lost her job. We talked. I gave her my number. I told her she could call.

Andre called from LA. He told the Kevin Hart story again. Twenty-some years and that boy is still telling that story. Everyone in this family is going to hear about Kevin Hart at our funerals.

I made a casserole for the church potluck. The pan came back empty. That is the only review I trust.

Miss Ernestine called Tuesday. She's ninety-something and sharp as ever. She told me my potato salad still needs more mustard.

Pastor preached about the prodigal son again. He preaches about that boy at least three times a year. The text is the text but every preaching is different. I cried in the second service this time. Don't ask me why.

Daddy sat in his chair after dinner watching the news. He fell asleep before the third quarter. Standard.

I drove to the Walmart on Camp Creek Saturday morning. The kind of grocery run that takes two hours because you run into three people you know. Sister Patrice caught me in the produce. We talked about her grandbaby for fifteen minutes.

Sunday service at New Birth this morning. The choir sang. I sang soprano in the second alto row. Pastor preached about Naomi and Ruth. The congregation said amen. I said amen.

Darnell sent a photo from Clarksville. The garden is producing. He grew tomatoes the size of softballs. I sent him back a photo of my sweet potato casserole. We are competitive about food now in our middle age.

When Darnell sent that photo from Clarksville — tomatoes the size of softballs sitting there proud in his garden — I sent him right back a picture of my sweet potato casserole without a second thought. That’s what we do now, him and me, trading food photos like they’re playing cards, each one a little brag wrapped in love. Between working on From Brenda’s Kitchen, the potluck pan coming back empty, and Imani glowing over that chicken she seasoned with her own hand, this week reminded me that food is how I say the things words can’t always hold — and this sweet potato cheesecake is the dish I pull out when I need to say something worth remembering. Mama would have approved.

Prep Time: 25 min | Cook Time: 1 hr 10 min | Total Time: 1 hr 35 min (plus chilling) | Servings: 12

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
1 cup mashed sweet potato (from about 1 large roasted sweet potato)
3 (8 oz) packages cream cheese, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

Instructions

Prepare the crust. Preheat oven to 325°F. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl and stir until evenly moistened. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Roast and mash the sweet potato. If you haven’t already, pierce a large sweet potato all over with a fork, roast at 400°F for about 45–50 minutes until very tender, then scoop and mash until completely smooth. Measure out 1 cup and let cool to room temperature.
Make the filling. Using a hand or stand mixer on medium speed, beat the cream cheese until light and fluffy, about 3 minutes. Add brown sugar and granulated sugar and beat until smooth. Mix in the mashed sweet potato, sour cream, vanilla, cinnamon, nutmeg, ginger, and salt until fully combined.
Add the eggs. Add eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix — this keeps the texture smooth and prevents cracking.
Bake the cheesecake. Pour the filling over the cooled crust and spread evenly. Bake at 325°F for 55–65 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
Chill and serve. Remove from oven, run a thin knife around the edge, and refrigerate uncovered for at least 4 hours or overnight. Release the springform, slice, and serve with a dollop of whipped cream if desired.

Nutrition (per serving)

Sweet Potato Cheesecake — The Recipe That Started a Family Competition