Save 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.
I first made this Rebel Float for family Thanksgiving, and everyone raved about the spiced caramel and the ice cream melting into warm casserole. It’s now a must-have for holidays in our home.
Ingredients
- Mashed sweet potato: 4 cups (about 4 medium sweet potatoes, peeled and cubed)
- Unsalted butter: 1/4 cup, melted (for base), 3 tbsp, melted (for topping), 1 tbsp (for caramel sauce)
- Brown sugar: 1/3 cup (base), 1/4 cup (topping)
- Heavy cream: 1/4 cup (base), 1/4 cup (caramel sauce)
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Ground cinnamon: 1/2 tsp (base), 1/4 tsp (caramel sauce)
- Ground nutmeg: 1/4 tsp
- Salt: Pinch (base), pinch (caramel sauce)
- Pecans: 1/2 cup, chopped
- All-purpose flour: 1/4 cup
- Granulated sugar: 1/2 cup
- Water: 2 tbsp
- Vanilla ice cream: 6 scoops, for topping
Instructions
- Prepare Sweet Potato Base:
- Preheat oven to 350°F (175°C). Grease a 2-quart baking dish. In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and well combined.
- Assemble Casserole:
- 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 My kids love helping with the pecan topping, and the float surprise always brings lots of smiles around the table.
Required Tools
Large bowl, mixing spoon, baking dish (2-quart), small bowl, saucepan, whisk, ice cream scoop
Nutritional Information
Per serving: 420 calories, 21 g fat, 57 g carbohydrates, 5 g protein
Serving Suggestions
Pairs well with a glass of bourbon or spiced chai for a cozy dessert moment.
Save This Sweet Potato Casserole Rebel Float is a guaranteed crowd-pleaser and the perfect blend of comfort and decadence.
Recipe Questions
- → Can I use canned sweet potatoes for the base?
Yes, canned sweet potatoes may be used, but drain and mash thoroughly for best texture.
- → What type of nuts can replace pecans?
Walnuts or almonds are tasty alternatives—just chop them finely for a crunchy topping.
- → Is it possible to make caramel sauce ahead of time?
Yes, prep caramel sauce in advance and reheat gently before serving for the best flavor and consistency.
- → Can I make this dairy-free?
Try plant-based butter, cream, and ice cream substitutes for a dairy-free option without losing creaminess.
- → How do I achieve a perfect crunchy topping?
Mix melted butter with nuts, flour, and sugar until crumbly, then spread evenly for golden crispness after baking.