Sweet Potato CasseroleYou 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! Print
- 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)
- 1 cup chopped Pecans
- ½ cup Dark Brown Sugar
- 4 Tablespoons Melted Butter
- ¼ cup All Purpose Flour
- 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.