Sweet potato, pecan crunch, caramel sauce, and vanilla ice cream unite for an irresistible spiced dessert.
# Components:
→ Sweet Potato Base
01 - 4 cups mashed sweet potato (about 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 of 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 of salt
→ For Serving
20 - 6 scoops vanilla ice cream
# Method Steps:
01 - Preheat the oven to 350°F (175°C). Lightly grease a 2-quart baking dish with butter.
02 - Combine mashed sweet potatoes, melted butter, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt in a large bowl. Mix thoroughly until smooth and homogenous.
03 - Spread the prepared sweet potato mixture evenly into the greased baking dish.
04 - In a small bowl, mix chopped pecans, all-purpose flour, brown sugar, and melted butter until crumbly.
05 - Sprinkle the pecan mixture uniformly over the sweet potato layer. Bake for 35 minutes or until the topping is golden and the base is set.
06 - While baking, combine sugar and water in a small saucepan over medium heat. Stir until dissolved, then allow to cook undisturbed until deeply amber. Remove from heat and carefully whisk in heavy cream, butter, cinnamon, and a pinch of salt until smooth. Let cool slightly.
07 - Serve warm portions in bowls, drizzle generously with caramel sauce, and float one scoop of vanilla ice cream in each serving. Present immediately.
