Sweet Potatoes with Crispy Rice Topping Recipe

Name: Sweet Potatoes with Crispy Rice Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds medium sweet potatoes; 3 cups Rice Krispies; 1/4 teaspoon baking soda; 1/4 teaspoon kosher salt, plus more for seasoning; 1/8 teaspoon cayenne, plus more for seasoning; 1/2 cup plus 2 tablespoons sugar; 6 1/2 tablespoons unsalted butter, plus more for serving; 1/4 cup heavy cream; 1/2 teaspoon finely grated orange zest; Freshly ground black pepper

Servings: persons

1
Preheat the oven to 350 and line a large rimmed baking sheet with foil.
2
Prick each potato all over with a fork and transfer to the baking sheet.
3
Bake the potatoes until tender, about 1 hour; turn the potatoes over halfway through baking.
4
Let cool slightly.
5
Meanwhile, lightly coat a large rimmed baking sheet and 2 large spoons with nonstick cooking spray.
6
Lightly coat a large heatproof bowl with nonstick cooking spray and put the Rice Krispies in it.
7
In a small bowl, mix the baking soda with the 1/4 teaspoon of salt and 1/8 teaspoon of cayenne.
8
In a medium saucepan, combine the sugar with 1/2 tablespoon of the butter and 1/4 cup of water and bring to a boil, stirring until the sugar dissolves.
9
Boil over moderately high heat, swirling the pan occasionally, until a golden caramel forms, about 7 minutes.
10
Remove from the heat and stir in the baking soda mixture; the caramel will foam.
11
Immediately drizzle all of the hot caramel over the cereal and, using the 2 greased spoons, quickly toss to coat.
12
Spread the topping on the prepared baking sheet in an even layer and let cool completely, then break into pieces.
13
Scoop the sweet-potato flesh into a food processor.
14
Add the remaining 6 tablespoons of butter and the cream, orange zest and a generous pinch of cayenne and puree until smooth.
15
Season with salt and black pepper.
16
Transfer the sweet potatoes to a serving bowl and dollop with additional butter.
17
Serve, passing the crispy rice topping at the table.

1299

kcal

Calories

Fat

249

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 pounds medium sweet potatoes, 3 cups Rice Krispies, 1/4 teaspoon baking soda, 1/4 teaspoon kosher salt, plus more for seasoning, and more.

Yes, Sweet Potatoes with Crispy Rice Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Potatoes with Crispy Rice Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions