Sweet Potato Rice Crispies
A delightful twist on classic rice crispy treats featuring pureed sweet potato, warm spices, and toasted pecans. These chewy marshmallow treats are perfectly spiced with cinnamon and nutmeg for a cozy autumn flavor.
Ingredients
- •3 Tbsp butter
- •¼ cup pureed sweet potato
- •1 tbsp vanilla extract
- •1 tsp salt
- •1½ tsp ground cinnamon
- •¼ tsp ground nutmeg
- •⅓ cup toasted pecans
- •1 bag marshmallows
- •6 cups brown rice cereal
Cooking Instructions
- 1.
Have an 8 x 8-inch or a 9 x 9-inch baking dish lined with parchment and sprayed with cooking spray nearby.
2 min
- 2.
In a large pot, melt the butter over medium heat, then add the pureed sweet potato, vanilla, salt, cinnamon, nutmeg and toasted pecans. Add the marshmallows and continue to cook, stirring with a wooden spoon, until the marshmallows are melted. Add the cereal, folding gently to combine, and then, working quickly before the mixture stiffens, transfer it to the prepared baking dish, packing the mixture into the pan with a sheet of parchment or wax paper to make an even and dense layer. Allow to cool completely to harden, about 30 minutes, then slice into nine 3-inch squares and serve.
40 min
