This Sweet Potato Casserole Rice Pudding recipe is flavored with sweet potato and cinnamon, and gets topped with a spiced pecan crunch and toasted marshmallow to emulate my favorite sweet thanksgiving side dish. This is a fun thanksgiving dessert that isn’t pie, if you’re looking for something nontraditional.
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I discovered the magic of rice pudding after Bronwen Wyatt of Bayou Saint Cake dubbed it an “IN” for 2024. I took it as a challenge to develop modern flavor variations for this vintage dessert. I started by developing this Macadamia Rice Pudding, which proved that rice pudding is a great canvas for nutty pairings. Naturally, pecans were a must in my next iteration.
Of course pumpkin is traditional for Thanksgiving, but what stood out in my childhood Thanksgivings was the sweet potato casserole my school lunchroom made. They used copious amounts of toasted marshmallows on top, so it always read as dessert. Every year I like to develop a new spin on the classic sweet potato casserole. First it was my Sweet Potato Casserole Cake. And now it’s this sweet potato casserole rice pudding, outfitted with pecan crunch and toasty marshmallow.
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Why you'll love this recipe
- This can be easily made into a gluten-free thanksgiving dessert by omitting the pecan crunch or using candied pecans as garnish instead.
- This rice pudding dessert is quick to make and requires no chilling time.
- The sweetness level is customizable, use as much or as little of the sugar in the rice pudding and omit the pecan crunch, if desired.
- This can be a stove-only thanksgiving recipe since oven space is limited on the day of. The pecan crunch can be prepped days ahead of time so that all you have to do on thanksgiving day is make the rice pudding on the stove.
Ingredients
- Rice serves as the base and starch of this recipe. I prefer long grain, like basmati.
- Sweet potato provides flavor and richness.
- Whole milk provides moisture and creaminess.
- Dark brown sugar sweetens the pecan crunch and rice pudding.
- Cinnamon and black pepper are the warming spices.
- Vanilla extract and kosher salt balance the overall flavor profile.
- Unsalted butter provides a rich mouthfeel for the rice pudding and pecan crunch.
- Marshmallow fluff gives that traditional sweet potato casserole flair.
- Pecans add a nutty crunch.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize this sweet potato rice pudding to your liking:
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- Sweetness — increase or decrease the dark brown sugar in the rice pudding to fit your taste. Or use an alternative sugar, like coconut sugar. I do not recommend altering the amount of sugar for the pecan crunch.
- Another milk — instead of whole milk swap for another dairy or nondairy milk.
- Another nut — swap for walnuts, hazelnuts or almonds in the crunch.
- Spices — add spices like nutmeg, ginger or cardamom.
- Serving — serve hot, room temperature or cold, depending on your preferences.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make sweet potato casserole rice pudding
Step 1: Preheat the oven to 350°F. Line a sheet pan with parchment paper. 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Hot tips
- Check your rice for doneness on the lower end of the time scale. You do not want to overcook your rice to begin with, as it will continue to cook later, otherwise you may end up with no visible grains and/or a mushy texture.
- To roast whole sweet potatoes, poke with a fork all over and roast on a baking tray for 40-50 minutes (depending on the size) at 425°F.
- I like to use a large ice cream / cupcake scoop to scoop the rice pudding into serving cups.
Recipe FAQs
No, you can use any milk — dairy or dairy free.
Store the components separately. Store the rice pudding covered in the refrigerator for up to 3 days. Store the pecan crunch in an airtight container at room temperature or in the freezer for longer storage.
Increase or decrease the dark brown sugar in the rice pudding to fit your taste. Or use an alternative sweetener, like coconut sugar. I do not recommend altering the amount of sugar for the pecan crunch.
More recipes you'll love
Lastly, if you make this Sweet Potato Casserole Rice Pudding recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Sweet Potato Casserole Rice Pudding
Ingredients
Pecan crunch
- 1 cup chopped pecans chopped then measured (110g)
- 1 cup dark brown sugar (220g)
- ½ cup all-purpose flour (62g)
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- Pinch of ground black pepper optional
- ½ cup unsalted butter melted (113g)
Rice pudding
- ¾ cup uncooked rice (170g)
- 1 ½ cups water (354g)
- ¾ teaspoon kosher salt
- 4 cups whole milk (32 oz)
- 1 ½ cups sweet potato roasted*, cooled and mashed (360g)
- 1 tablespoon ground cinnamon
- ½ cup dark brown sugar (110g)
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 tablespoon unsalted butter cold
Garnish
- 1 cup marshmallow fluff or mini marshmallows
Instructions
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.
