Save It A creative twist on the classic sweet potato casserole, this dessert features creamy sweet potato, a crunchy pecan topping, and a scoop of vanilla ice cream floating in a pool of warm, spiced caramel sauce.
The first time I made this for a fall potluck, it vanished in minutes. Even those who claimed not to like sweet potatoes asked for seconds. The caramel sauce truly makes it unforgettable.
Ingredients
- Sweet Potato Base: 4 cups mashed sweet potato (about 4 medium sweet potatoes, peeled and cubed), 1/4 cup unsalted butter (melted), 1/3 cup brown sugar, 1/4 cup heavy cream, 2 large eggs, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, Pinch of salt
- Pecan Crunch Topping: 1/2 cup chopped pecans, 1/4 cup all-purpose flour, 1/4 cup brown sugar, 3 tbsp unsalted butter (melted)
- Caramel Sauce: 1/2 cup granulated sugar, 2 tbsp water, 1/4 cup heavy cream, 1 tbsp unsalted butter, 1/4 tsp ground cinnamon, Pinch of salt
- For Serving: 6 scoops vanilla ice cream
Instructions
- Prepare the Baking Dish:
- Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
- Mix Sweet Potato Base:
- In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
- Assemble the Base:
- Spread the sweet potato mixture evenly in the prepared baking dish.
- Make Pecan Crunch Topping:
- In a small bowl, mix chopped pecans, flour, brown sugar, and melted butter until crumbly. Sprinkle evenly over the sweet potato mixture.
- Bake:
- Bake for 35 minutes or until the topping is golden and the casserole is set.
- Prepare Caramel Sauce:
- While the casserole bakes, make the caramel sauce. In a small saucepan, combine sugar and water over medium heat. Stir until dissolved, then cook without stirring until the mixture turns a deep amber color. Remove from heat, carefully whisk in heavy cream, butter, cinnamon, and salt until smooth. Let cool slightly.
- Serve:
- Spoon warm casserole into bowls, drizzle generously with warm caramel sauce, and float a scoop of vanilla ice cream on top. Serve immediately.
Save It This has become our Thanksgiving tradition. My kids love helping with the topping, and the caramel sauce is always the highlight after dinner.
Required Tools
Large bowl, mixing spoon, baking dish (2-quart), small bowl, saucepan, whisk, ice cream scoop
Allergen Information
Contains dairy (butter, cream, ice cream), eggs, and nuts (pecans). Contains gluten (flour). Always check the ingredients in your ice cream and caramel sauce for potential allergens.
Nutritional Information
Per serving: Calories 420, Total Fat 21 g, Carbohydrates 57 g, Protein 5 g
Save It Enjoy this indulgent dessert while it's warm for the best texture and flavor. It's guaranteed to be a crowd-pleaser at any gathering.
Common Questions About Recipes
- → How do I achieve a smooth sweet potato base?
Mash the sweet potatoes thoroughly and combine with melted butter, cream, and eggs for a silky texture.
- → Can I use other nuts for the topping?
Yes, substitute walnuts or almonds for pecans to vary flavor and texture as desired.
- → What adds crunch to this dessert?
Chopped pecans mixed with flour, brown sugar, and melted butter form the crispy topping.
- → How is the caramel sauce made?
Simmer sugar and water until amber, then whisk in cream, butter, cinnamon, and salt for a smooth sauce.
- → How do I serve it best?
Spoon warm casserole into bowls, drizzle caramel, and float a generous scoop of vanilla ice cream on top.