Whenever I made rice crispies with my ma, we always made them in this big, blue stockpot—the same one we’d use to make stews and soups. It was the biggest pot we had, and even though there were only five of us, we’d make enough to feed a classroom. We’d heat the butter ‘til it puddled, add the bags of marshmallows, and keep stirring with a long spoon until there was a sticky mass of fluff. Then I’d dump in the cereal. Afraid everything would harden into a rock before it was time, my little arm would start mixing with panic, until the soft crackling of the puffed rice folding into the sugar would soothe me. I’ve made variations of this inspired by some of my favorite flavors.
Ingredients
Step 1
Have an 8 x 8-inch or a 9 x 9-inch baking dish lined with parchment and sprayed with cooking spray nearby.
Step 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.
Leave a Review
Reviews (6)
Back to TopQuick question…what are thé variations for the recipe that give the different color results shown in the photo? I can’t wait to try this! Sounds amazing!
Candace Higgins
Nashville, TN
2/4/2023
Lovely fall flavors but other reviews have mentioned there's a lot of moisture so the kripies aren't crispy. So just expect a more of a crumbly muffin texture. Great breakfast treat w coffee.
mllnmchine
NYC
1/27/2019
These are really good! We’ve had 2 days of cooler low 70’s and this treat ALMOST got me thinking fall (now we’re back to mid-80s and humid). Definitely don’t use regular Rice Krispies, I think the moisture will totally overwhelm them. And after looking thru her cookbook, I’m putting it on my must-have list. Thanks, Epicurious, for introducing us to this recipe and author!
Tar Heel Gal
Central NC
9/25/2018
Yeah Dale2223, if it doesn't sound appealing, don't make it. I made it and loved it and it is actually a more fall seasonal and more interesting version of the classic, wonderful, simple, delicious, original recipe. I made it with puffed brown rice and toasted sunflower seeds so it would be nut-free for my son's school. All loved it.
adruff
brooklyn, NY
9/25/2018
I'm with LGShadow. Since when are all the recipes on Epicurious "nutritious"?! This recipe sounds like it fits in with the Epi-CURIOUS theme perfectly--trying interesting new things with food you might not otherwise think up on your own. Leaving a negative "review" when you haven't even TRIED the recipe skews the results (although admittedly I am also posting without benefit of having tried the recipe). Don't be such a party pooper snob. I may have to try this recipe now just for spite!
blondoverblue
Sacramento, CA
2/26/2018
Ohhhh...so snarky, Dale2223 from Canada. You could say you like original rice crispy treats best without being harsh about it. These are adventurous, lovely ingredients with rich crunchiness added by the pecans. What’s not to love?
Anonymous
Oregon
2/22/2018
Actually a zero. How rediculous. Butter, marshmallows and regular Rice Krispies. Classic, easy and delicious. If your looking for nutritious, eat something else.
Anonymous
Cambridge Canada
2/22/2018
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