Sweet Potato Casserole Rice Pudding
Serves 8
30 mins prep
60 mins cook
90 mins total
Spiced, creamy sweet potato rice pudding topped with pecan crunch and toasted marshmallow.
2 servings
Pecan crunch
Rice pudding
Garnish
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Do ahead
If you like cold rice pudding, this can be made ahead of time and stored in the refrigerator until ready to serve.
The pecan crunch can be made a day or two ahead of time.
Preheat the oven to 350°F. Line a sheet pan with parchment paper.
Make the pecan crunch
Pour the chopped pecans onto the prepared sheet pan. Toast in the preheated oven for 8-10 minutes. Then remove to a medium bowl to let cool. Keep the prepared pan with parchment for the next step.
Add the remaining pecan crunch ingredients except for the melted butter (dark brown sugar, flour, kosher salt, cinnamon and black pepper) into the bowl with the cooled pecans. Whisk together. Then drizzle the melted butter over while stirring to form crumbles. Dump this mixture onto the pan. Bake for 16-18 minutes. The mixture will spread out and brown. Set aside the baked mixture to cool until hardened.
Once completely cooled, break apart with your hands and/or transfer to a zip top bag to crush into smaller chunks with a rolling pin. Set aside.
Make the rice pudding
Wash the rice in cold water three or four times to remove excess starch. Bring the rice, water and salt to a boil over medium-high heat. Simmer covered until water has been absorbed, about 15-20 minutes.
Turn off the heat and whisk in the milk, sweet potato, brown sugar and cinnamon. Make sure to scrape the bottom to remove any stuck on pieces. Cook uncovered over medium heat for 20-30 minutes, stirring frequently, especially towards the end of cooking.
The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency. Do not overcook or the pudding will be solid instead of creamy once cooled.
Remove from heat and stir in the vanilla and butter, until the butter has melted in fully.
Assemble
Scoop or pour the rice pudding into ramekins or serving glasses. Top each one with some of the pecan crunch. Smear some of the marshmallow fluff on top. Optionally, torch the marshmallow until toasted.
