Remember years ago when sweet potatoes had a moment in pop culture history, akin to the fervor perpetually surrounding everyone’s seasonal darling, pumpkin spice? Oprah Winfrey essentially discovered the orange spud, according to online sources- And you know that if it’s on the internet, it must be true. All of a sudden, health gurus and foodies alike raced out to clear supermarket shelves of the tubers. It was as if no one had ever noticed them before, or at least, fully appreciated their flavorful potential.
Like all food trends, the extreme pitch and tenor of that enthusiasm quickly died down to a low roar, eventually settling back into a quiet hum of indifference. Where are all the sweet potato proponents now? Is there really only room in the oven for one autumnal vegetable superstar?
This year, I’m bringing sweet potatoes back. I’ve already professed my support for their simpler starchy brethren, so it’s time we dig a bit deeper into the root cellar for more colorful, flavorful possibilities.
Warm spices and dark, rich molasses join forces with the supple amber flesh, transforming the nostalgic, simple pleasure of the humble rice crispy treat into a seasonal delight. The satisfying crunch of toasted pecans punctuate the chewy, tender squares, rivaling the experience of a full slice of Thanksgiving pie.
Better than baked custard or scratch-made pastry, though, the instant gratification of transforming basic ingredients into a instant dessert surely squashed the competition. That’s definitely something to be thankful for.
- 3 Tablespoons Vegan Butter or Coconut Oil
- 1 1/3 Cup Toasted Pecans, Divided
- 1 Tablespoon Molasses
- 1/4 Cup Mashed Sweet Potato
- 1 (10-Ounce) Bag Vegan Mini Marshmallows
- 1/4 Teaspoon Vanilla Extract
- 1 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Salt
- 5 Cups Crispy Rice Cereal
- Line an 8 x 8-inch square baking pan wit aluminum foil and lightly grease; set aside.
- Roughly chop 1 cup of the pecans and reserve the remaining 1/3 cup for the top.
- Place a large saucepan over medium-low heat and gently melt the vegan butter or coconut oil. Once liquefied, add the molasses, mashed sweet potato, and marshmallows. Stir gently but continuously to prevent it from sticking or burning on the bottom.
- Once the mixture is smooth, stir in the vanilla, cinnamon, nutmeg, and salt. Fold in the cereal and the chopped pecans, mixing just enough to combine and thoroughly coat.
- Immediately transfer the gooey mixture to your prepared pan and use your spatula to press it out into an even layer. You may need to lightly grease the spatula to prevent it from sticking.
- Scatter the remaining whole pecans evenly on top, and press them gently into the surface to adhere.
- Let cool to room temperature, at least 30 minutes, before cutting into squares. Store in an airtight container for 5 - 7 days.
Canned pumpkin puree could be substituted for the mashed sweet potato in a pinch.
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
Amount Per Serving: Calories: 131Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 100mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.