Ingredients
Scale
- 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.