Sweet Potato Casserole Rebel Float (Printable Version)
Sweet potato, pecan crunch, caramel sauce, and vanilla ice cream create a comforting dessert with bold textures.
# The Ingredients You'll Need:
→ Sweet Potato Base
01 - 4 cups mashed sweet potato (about 4 medium sweet potatoes, peeled and cubed)
02 - 1/4 cup unsalted butter, melted
03 - 1/3 cup brown sugar
04 - 1/4 cup heavy cream
05 - 2 large eggs
06 - 1 tsp vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - Pinch of salt
→ Pecan Crunch Topping
10 - 1/2 cup chopped pecans
11 - 1/4 cup all-purpose flour
12 - 1/4 cup brown sugar
13 - 3 tbsp unsalted butter, melted
→ Caramel Sauce
14 - 1/2 cup granulated sugar
15 - 2 tbsp water
16 - 1/4 cup heavy cream
17 - 1 tbsp unsalted butter
18 - 1/4 tsp ground cinnamon
19 - Pinch of salt
→ For Serving
20 - 6 scoops vanilla ice cream
# Step-by-Step Instructions:
01 - Preheat oven to 350°F (175°C). Grease a 2-quart baking dish thoroughly to prevent sticking.
02 - In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until the texture is smooth and homogenous.
03 - Transfer the sweet potato mixture evenly into the prepared baking dish, smoothing the surface with a spatula.
04 - In a small bowl, blend chopped pecans, flour, brown sugar, and melted butter until a coarse crumb forms.
05 - Distribute the pecan topping evenly over the sweet potato base. Bake for 35 minutes or until the topping is golden brown and the filling is set.
06 - While the casserole bakes, place granulated sugar and water in a small saucepan over medium heat. Stir gently until dissolved, then cook undisturbed until an amber caramel forms. Remove from heat and immediately whisk in heavy cream, butter, cinnamon, and salt until smooth. Let the sauce cool slightly.
07 - Portion the warm casserole into individual bowls. Drizzle generously with spiced caramel sauce before topping each portion with a scoop of vanilla ice cream. Serve immediately.
# Additional Tips::
01 -
- Creamy sweet potato base topped with crunchy pecans
- Rich caramel sauce makes this a show-stopping dessert
02 -
- This dessert contains dairy, eggs, gluten, and nuts which are common allergens.
- Add marshmallows under the pecan topping for a gooey layer, or substitute walnuts for pecans if preferred.
03 -
- Prepare the caramel sauce just before serving to keep it warm and pourable.
- For extra crunch, toast the pecans beforehand.