Sweet potato rice crispies: a deliciously unique treat

Ingredients for Sweet potato rice crispies

• 42 g butter

• 60 g puréed sweet potato (about 1 small sweet potato)

• 15 ml vanilla extract

• 5 ml salt

• 4 g ground cinnamon

• 1 g ground nutmeg

• 50 g toasted pecans, chopped

• 280 g marshmallows

• 210 g brown rice cereal

How to make Sweet potato rice crispies

1. Line an 8 x 8-inch (20 x 20 cm) or 9 x 9-inch (23 x 23 cm) baking dish with parchment paper and lightly spray it with cooking spray.

2. In a large pot, melt the butter over medium heat.

3. Add the pureed sweet potato, vanilla, salt, cinnamon, nutmeg, and toasted pecans to the pot. Stir to combine.

4. Add the marshmallows and cook, stirring with a wooden spoon, until the marshmallows have melted.

5. Gently fold in the cereal until fully combined.

6. Quickly transfer the mixture to the prepared baking dish. Use a sheet of parchment or wax paper to pack the mixture down evenly and firmly into the pan.

7. Allow the mixture to cool completely for about 30 minutes, until hardened.

8. Once cooled, slice into nine 3-inch (7.5 cm) squares and serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.