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 Sweet Potato Casserole Rebel Float for a holiday dinner, and it was an instant conversation starter at the table. Guests loved scooping into the warm casserole and watching the ice cream slowly melt over the rich caramel sauce.
Ingredients
- Sweet Potato Base: 4 cups mashed sweet potato (about 4 medium sweet potatoes, peeled and cubed), 1/4 cup unsalted butter (melted), 1/3 cup brown sugar, 1/4 cup heavy cream, 2 large eggs, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, Pinch of salt
- Pecan Crunch Topping: 1/2 cup chopped pecans, 1/4 cup all-purpose flour, 1/4 cup brown sugar, 3 tbsp unsalted butter (melted)
- Caramel Sauce: 1/2 cup granulated sugar, 2 tbsp water, 1/4 cup heavy cream, 1 tbsp unsalted butter, 1/4 tsp ground cinnamon, Pinch of salt
- For Serving: 6 scoops vanilla ice cream
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.
- Layer and Top:
- Spread the sweet potato mixture evenly in the prepared baking dish.
- Pecan Crunch:
- 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.
- Make 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:
- To 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 This casserole always brings our family together for an extra sweet ending after dinner. Kids love helping with the ice cream scoops and caramel drizzle.
Required Tools
You'll need a large bowl, mixing spoon, 2-quart baking dish, small bowl, saucepan, whisk, and ice cream scoop for this recipe.
Allergen Information
Contains dairy (butter, cream, ice cream), eggs, and nuts (pecans). Contains gluten (flour). Always check packaged ingredients for unexpected allergens.
Nutritional Information
Per serving: Calories 420, Total Fat 21 g, Carbohydrates 57 g, Protein 5 g.
Save Serve immediately for the best contrast between warm casserole and cold ice cream. Enjoy a truly memorable dessert moment!
Common Questions
- → How can I prevent the pecan topping from burning?
Cover loosely with foil if topping browns too fast, then uncover for final minutes to maintain crunch.
- → Can I make the sweet potato base ahead?
Yes, prepare the base in advance, cover and refrigerate. Add topping just before baking for best texture.
- → Is it possible to use walnuts instead of pecans?
Absolutely, chopped walnuts offer a delicious alternative and provide a similar crunchy texture.
- → Can this dessert be frozen?
Freeze without ice cream or caramel. Reheat gently, then serve with fresh toppings for best flavor and texture.
- → How do I ensure a smooth caramel sauce?
Allow the sugar to caramelize undisturbed, then whisk in cream and butter off heat for a silky finish.
- → What drinks pair well with this dish?
Bourbon, spiced chai, or dark roast coffee complement the rich flavors beautifully.