Mashed sweet potato, pecan topping, and caramel sauce blend with vanilla ice cream for a rich, comforting treat.
# 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 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 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 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 salt
→ For Serving
20 - 6 scoops vanilla ice cream
# Directions:
01 - Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish with butter or nonstick spray.
02 - In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Stir until the mixture is smooth and fully blended.
03 - Spread the prepared sweet potato mixture evenly into the greased baking dish.
04 - In a small bowl, mix chopped pecans with flour, brown sugar, and melted butter until the mixture forms coarse crumbs. Sprinkle evenly over the sweet potato layer.
05 - Place the casserole in the oven and bake for 35 minutes, or until the topping is golden and the filling is set.
06 - While the casserole bakes, prepare the caramel sauce. In a small saucepan, heat sugar and water over medium heat, stirring until dissolved. Allow the mixture to cook undisturbed until it reaches a deep amber color. Remove from heat and carefully whisk in heavy cream, butter, cinnamon, and salt until smooth. Let cool slightly before serving.
07 - To serve, spoon warm casserole into individual bowls. Drizzle with warm caramel sauce, and top each portion with a scoop of vanilla ice cream. Serve immediately.
