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 surprised my family with this rebel float version during a holiday dinner and everyone agreed it was a fun update. Swapping out classic marshmallows with ice cream invites guests to customize every bite.
Ingredients
- Mashed sweet potato: 4 cups (about 4 medium sweet potatoes, peeled and cubed)
- Unsalted butter: 1/4 cup, melted (plus 3 tbsp for topping and 1 tbsp for caramel)
- Brown sugar: 1/3 cup for base, 1/4 cup for topping
- Heavy cream: 1/4 cup for base, 1/4 cup for caramel sauce
- Large eggs: 2
- Vanilla extract: 1 tsp
- Ground cinnamon: 1/2 tsp for base, 1/4 tsp for caramel
- Ground nutmeg: 1/4 tsp
- Salt: Pinch for base, pinch for caramel
- Chopped pecans: 1/2 cup
- All-purpose flour: 1/4 cup
- Granulated sugar: 1/2 cup
- Water: 2 tbsp
- Vanilla ice cream: 6 scoops
Instructions
- Prepare baking dish:
- Preheat oven to 350°F (175°C) and grease a 2-quart baking dish.
- Make sweet potato base:
- Combine mashed sweet potatoes, melted butter, brown sugar, heavy cream, eggs, vanilla, cinnamon, nutmeg, and salt in a large bowl. Mix until smooth and well combined.
- Assemble casserole:
- Spread sweet potato mixture evenly into prepared baking dish.
- Pecan crunch topping:
- In a small bowl, mix chopped pecans, flour, brown sugar, and melted butter until crumbly. Sprinkle evenly over sweet potato mixture.
- Bake:
- Bake for 35 minutes or until topping is golden and casserole is set.
- Prepare caramel sauce:
- While casserole bakes, combine granulated sugar and water in a small saucepan over medium heat. Stir until dissolved, then cook without stirring until mixture turns deep amber. Remove from heat and carefully whisk in heavy cream, 1 tbsp butter, cinnamon and salt until smooth. Let cool slightly.
- Serve:
- Spoon warm casserole into bowls, drizzle with warm caramel sauce, and float a scoop of vanilla ice cream on top. Serve immediately.
Save This rebel float brought laughter to the table as the kids watched their ice cream melt into puddles of caramel. Even adults wanted extra sauce for dipping pecans!
Required Tools
Large bowl, mixing spoon, 2-quart baking dish, small bowl, saucepan, whisk, ice cream scoop
Allergen Information
Contains dairy (butter, cream, ice cream), eggs, and nuts (pecans). Contains gluten (flour). Always check ice cream and caramel ingredient labels for potential allergens.
Nutritional Information
Per serving: Calories 420, Total Fat 21 g, Carbohydrates 57 g, Protein 5 g
Save This whimsical dessert is sure to impress guests and brighten any meal. Enjoy the way sweet, creamy, and crunchy flavors mingle with every spoonful.
Recipe Questions
- → What makes this dish unique?
The addition of caramel sauce and vanilla ice cream transforms the classic sweet potato base into a decadent dessert float.
- → Can I use other nuts instead of pecans?
Absolutely! Walnuts work well and add a different texture and flavor to the crunchy topping.
- → Is this suitable for vegetarians?
Yes, this dessert is vegetarian, containing dairy, eggs, and nuts for richness and flavor.
- → How should I serve this dessert?
Spoon the warm baked sweet potato mixture into bowls, drizzle with caramel sauce, and top with ice cream scoops.
- → Can I prepare components ahead?
The sweet potato and topping may be baked ahead. Warm before serving, then add caramel sauce and ice cream.
- → Are there allergen considerations?
This dessert contains nuts, dairy, eggs, and gluten. Check ice cream and sauce for additional allergens.