Creamy sweet potato, crunchy pecan topping, and vanilla ice cream float in spiced caramel for a dazzling finish.
# Components:
→ Sweet Potato Base
01 - 4 cups mashed sweet potato (approximately 4 medium sweet potatoes, peeled and cubed)
02 - 1/4 cup unsalted butter, melted
03 - 1/3 cup packed brown sugar
04 - 1/4 cup heavy cream
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon 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 packed brown sugar
13 - 3 tablespoons unsalted butter, melted
→ Caramel Sauce
14 - 1/2 cup granulated sugar
15 - 2 tablespoons water
16 - 1/4 cup heavy cream
17 - 1 tablespoon unsalted butter
18 - 1/4 teaspoon ground cinnamon
19 - Pinch of salt
→ For Serving
20 - 6 scoops vanilla ice cream
# Directions:
01 - Preheat oven to 350°F. Lightly butter a 2-quart baking dish.
02 - In a large bowl, blend mashed sweet potatoes, melted butter, brown sugar, heavy cream, eggs, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Mix until smooth and uniform.
03 - Spread the sweet potato mixture evenly into the prepared baking dish.
04 - In a small bowl, combine chopped pecans, all-purpose flour, brown sugar, and melted butter. Mix until a crumbly texture forms.
05 - Sprinkle the pecan crumble mixture evenly over the sweet potato layer. Bake uncovered for 35 minutes or until the topping is golden brown and the filling is set.
06 - Meanwhile, in a saucepan over medium heat, stir together granulated sugar and water until dissolved. Continue cooking without stirring until sugar turns a deep amber. Remove from heat and carefully whisk in heavy cream, unsalted butter, ground cinnamon, and a pinch of salt until smooth. Let cool slightly.
07 - Spoon the warm sweet potato casserole into bowls, generously drizzle with warm caramel sauce, and top each serving with a scoop of vanilla ice cream. Serve immediately.
