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