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.
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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
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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.
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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.
