Description
This isn’t your average bake. This is the Ultimate Southern Sweet Potato Casserole, a deluxe 4-layer recipe that will redefine the dish. It features a tangy cream cheese layer, a rich spiced sweet potato filling, a crunchy pecan streusel, and a delicate vanilla glaze. This is the holiday side dish that eats like a dessert and will be the most talked-about item on the table.
Ingredients
Layer 1: Cream Cheese
- 8 oz (226g) Cream Cheese, softened
- 1/4 cup (50g) Granulated Sugar
- 1 Large Egg, room temperature
- 1/2 teaspoon Pure Vanilla Extract
Layer 2: Sweet Potato
- 3 cups (approx. 750g) Mashed Sweet Potatoes
- 1/2 cup (113g) Unsalted Butter, melted
- 1/2 cup (110g) Packed Brown Sugar
- 1/3 cup (80ml) Milk or Heavy Cream
- 2 Large Eggs, beaten
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
Layer 3: Streusel
- 1 cup (100g) Chopped Pecans
- 1/2 cup (110g) Packed Brown Sugar
- 1/2 cup (60g) All-Purpose Flour
- 1/4 cup (57g) Cold Unsalted Butter, cut into small cubes
- 1/2 teaspoon Ground Cinnamon
Layer 4: Glaze
- 1 cup (120g) Powdered Sugar, sifted
- 2-3 tablespoons Milk or Cream
- 1/2 teaspoon Pure Vanilla Extract
Instructions
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Preheat and Prep Dish: Preheat oven to 350°F (175°C). Grease a 9×13 inch glass baking dish.
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Make Cream Cheese Layer: In a medium bowl, beat softened cream cheese and granulated sugar until smooth. Add egg and vanilla; mix on low until just combined. Spread evenly in the bottom of the prepared dish.
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Mix Sweet Potato Layer: In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, milk/cream, beaten eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
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Assemble First Layers: Carefully spoon the sweet potato mixture over the cream cheese layer, spreading gently to keep layers distinct.
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Make Pecan Streusel: In a separate medium bowl, whisk together chopped pecans, brown sugar, flour, and cinnamon. Add cold butter cubes. Use fingers or a pastry cutter to work the butter in until crumbly (pea-sized pieces). Sprinkle evenly over the sweet potato layer.
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Bake: Place the casserole in the preheated oven. Bake for 35-45 minutes, until the topping is golden brown and the edges are bubbling.
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Cool & Glaze Prep: Remove from oven and let cool on a wire rack for at least 15 minutes. While cooling, whisk together powdered sugar, 2 tablespoons milk, and vanilla for the glaze. Add more milk (1 tsp at a time) if needed to reach a thick but pourable consistency.
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Drizzle and Serve: Once the casserole is warm (not hot), drizzle the vanilla glaze over the streusel topping. Serve warm.
Notes
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Lump-Free Cream Cheese: Ensure your cream cheese is fully softened to room temperature before beating to avoid lumps in the bottom layer.
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Best Sweet Potatoes: For the best flavor and texture, bake sweet potatoes whole until tender, then scoop out the flesh. If you boil them, drain extremely well to avoid a watery filling.
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Streusel Texture: Use cold butter cut into small cubes and work it into the dry ingredients until crumbly for the perfect crunchy streusel topping.
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Cool Before Glazing: Let the casserole cool for at least 15 minutes before adding the glaze. This helps it set properly instead of melting right off.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Casserole, Holiday
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 serving (1/12th of casserole)
- Calories: 430 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
