My husband and I made these sweet potatoes last year for Thanksgiving and they were a hit! Even I liked them and I am still learning to like sweet potatoes. I think the most important thing for me with sweet potatoes is flavor or course, but even more so is texture! I have to have some texture in each bite or it’s just too creamy for me. Maybe I am a little weird but ever since I was a kid, things with a super creamy texture (or lack thereof) I have a hard time eating. Using the rice cereal in place of marshmallows is just genius! They are sweet and crunchy and are just perfect for these super creamy sweet potatoes.
- 5 pounds sweet potatoes
- 3 cups brown rice crispy cereal or Rice Krispies
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper, plus more for seasoning
- ½ cup granulated sugar, plus 2 tablespoons
- 6½ teaspoons unsalted butter, plus more for serving
- ¼ cup water
- ¼ cup heavy cream
- ½ teaspoon finely grated orange zest
- Freshly ground black pepper and kosher salt to taste
- Heat your oven to 350 degrees and line a large rimmed baking sheet with foil. Prick the potatoes with a fork and transfer to the prepared baking sheet. Bake potatoes for 30 minutes, then turn over and bake for 30 more minutes, or until tender. Let cool slightly.
- Meanwhile, line a large rimmed baking sheet with foil. Lightly coat the baking sheet and 2 large spoons with nonstick cooking spray. Lightly coat a large heatproof bowl with nonstick cooking spray and put brown rice cereal in the bowl. In a small bowl combine baking soda, salt, and ⅛ teaspoon cayenne pepper. In a medium saucepan, combine the sugar, ½ tablespoon butter and ¼ cup water and bring to a boil, stirring until sugar dissolves. Boil over moderately high heat, swirling the pan as needed until a golden caramel forms, about 7 minutes. Remove from the heat and stir in the baking soda mixture. The caramel will foam. Immediately drizzle all of the hot caramel over the cereal and using the 2 greased spoons, quickly toss to coat. Spread the topping on the prepared baking sheet in an even layer and let cool completely, then break into small pieces.
- Scoop cooled sweet potato flesh into a food processor. Add the remaining 6 tablespoons butter, cream, orange zest and a generous pinch of cayenne and puree until smooth. Season with salt and pepper and transfer the sweet potatoes to a serving bowl. Serve, passing the crispy rice topping at the table.
Adapted from Food & Wine Magazine November 2014