Sweet Potato Casserole Recipe
You can’t forget the side dishes this Thanksgiving, and I have a recipe for Sweet Potato Casserole you’ll love. This Sweet Potato Casserole recipe is one that Chelle makes every year, and it’s always a big hit at our house. You can even prep it the night before which really takes the work out of cooking for the Holidays. The first step in this Sweet Potato Casserole recipe is to cook the sweet potatoes. You could substitute canned sweet potatoes but I don’t recommend it.
There’s nothing to cooking fresh sweet potatoes just fire up your smoker (I’m using my Big Green Egg) and bring the temp up to 400⁰. Of course you can use the oven but I prefer to cook outside whenever I get the chance!
Place the sweet potatoes directly on the cooking grate and let them cook for about 1 ½ hours. They’re done when a skewer or your trusty Thermoworks Thermapen slides in with no resistance. (Just an note: The internal temp was 205⁰ if you were wandering).
When the sweet potatoes are done, cut them in half and squeeze the flesh out into a large bowl. It should yield about 3 cups of cooked sweet potato. Add ½ cup of melted butter, ½ cup dark brown sugar, ½ cup heavy cream, 2 eggs, 1 ½ tsp vanilla, 1 tsp salt, ½ tsp cinnamon, and a good pinch of cayenne pepper to the bowl. Fold all of the ingredients together and spoon the mixture into a cast iron skillet.
In a separate bowl add 1 cup of chopped pecans along with ½ cup brown sugar, ¼ cup flour, and 4 tablespoons of melted butter. Mix these ingredients into a crumble and sprinkle over the Sweet Potato Casserole.
Lower the temperature on the smoker to 350⁰ and place the iron skillet straight on the grate. Cook for about an hour or until the topping browns and the potatoes are hot and bubbly.
You can serve this dish immediately just wear some heat resistant gloves when you pull it off the smoker because it will be extremely hot.
Give this Sweet Potato Casserole recipe a try this Thanksgiving!
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Sweet Potato Casserole Recipe
Ingredients
- 4 Large Sweet Potatoes (about 3 cups cooked)
- ½ cup Melted Butter
- ½ cup Dark Brown Sugar
- ½ cup Heavy Cream
- 2 Large Eggs
- 1 ½ teaspoons Vanilla
- 1 teaspoon Salt
- ½ teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Cayenne Pepper (optional)
Pecan Topping:
- 1 cup chopped Pecans
- ½ cup Dark Brown Sugar
- 4 Tablespoons Melted Butter
- ¼ cup All Purpose Flour
Instructions
- Prepare Big Green Egg or other smoker for indirect cooking at 400⁰.
- Place Sweet Potatoes on Big Green Egg and cook for 1:30 hours or until soft. Skewer should go into the potato with no resistance. Remove the sweet potatoes from the smoker and adjust vents so temperature drops to 350⁰.
- Peel sweet potatoes and place in a large bowl. Add remaining ingredients and stir to combine. Spoon into cast iron skillet.
- In a separate bowl add the pecans, brown sugar, flour, and melted butter. Stir to combine and sprinkle over potato mixture.
- Place iron skillet on smoker and cook for 1 hour or until topping browns. Remove from smoker and serve.
Sweet Potato CasseroleHave a Question About This Recipe?
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Hello Malcom, I always enjoy your video’s they are very detailed and helpful. My question is, when cooking the Standing Rib Roast, do you ever cook to just below the desired doneness and then set aside while bringing the fire up very high, and then briefly browning the outside for the malard (spelling) effect, Rumor has it, that doing that enhances the taste. Thanks, Richard
I love the recipe, I’m gonna try it out this weekend for practice so I can master it for Turkey day. Was just wondering if I could add marshmallows on top of it the last 15 mins? Thanks
sure – make the recipe your own
This recipe is one of my favorites. I especially love it with a prime rib. Last Christmas we cooked this with a prime rib. We had a lot left over (cook way too much for the family.) So we made sweet potato and prime rib tacos!
Can i do this in a foil pan (for traveling purposes) and can it be done in an electric smoker? I was also wondering if there were any good woods to possibly try to smoke with this (hickory, cherry, pecan, etc).
yes – and yes… I like fruit or pecan wood
This is the best sweet potato pie. I make a double batch because it goes so fast on the holidays when I make it
Malcolm, I made this last night with that smoked chicken and herb recipe with your white Alabama BBQ sauce. The two together are just awesome! Of course that chicken is some of the best i’ve ever had, but Oh’ Maaaaaaan! This casserole was on the money. Thank you and your wife for all that you’ve done.
Can you cook this recipe in an oven and does it taste the same?
it will be missing that hint of smoke flavor – but it will work in the oven.
Never in my life have I had more people ask me for a recipie or rant and rave about something I cooked as much as this dish! I have made many of your recipes sir, but this is the absolute bomb! Thank you Malcom. 🙂
★★★★★
What size cast iron did you use?
Fantastic sweet potato casserole! Dead easy to make on the BGE and a crowd pleaser around our house. I substituted Macadamia Nuts for Pecans In the crumble due to an allergy problem in our family but found it did not suffer at all for the change.
Thx Malcolm…. another hit!
★★★★★
Hey Malcom,
I’m making a turkey and ham for Christmas. I’m smoking them using your recipe. My question is i only have one smoker and I’m smoking the ham and turkey together because the temps are for 300 degrees. I’m making the sweet potato casserole as well but the temp is for 350 degrees. So can I put the sweet potato casserole along with the ham and turkey? I have enough room but how long would it take? Longer than the hour it usually takes at 350 degrees?
Appreciate your feedback
Jim