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Sweet Potato Casserole Recipe


  • 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


  1. Prepare Big Green Egg or other smoker for indirect cooking at 400⁰.
  2. 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.
  3. Peel sweet potatoes and place in a large bowl. Add remaining ingredients and stir to combine. Spoon into cast iron skillet.
  4. In a separate bowl add the pecans, brown sugar, flour, and melted butter. Stir to combine and sprinkle over potato mixture.
  5. Place iron skillet on smoker and cook for 1 hour or until topping browns. Remove from smoker and serve.
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