RECIPE
11 INGREDIENTS5 STEPS2HR 30MIN

Sweet Potato Casserole

4.3
3 Ratings
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How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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You can’t forget the side dishes this Thanksgiving, and you'll love this recipe for Sweet Potato Casserole.

2HR 30MIN

Total Cooking Time

11

Ingredients
How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
3/4 cup
Butter , melted
1 cup
Dark Brown Sugar
1/2 cup
Heavy Cream
1 tsp
1/2 tsp
Ground Cinnamon
1/8 tsp
Cayenne Pepper , ground
(optional)
1 cup
Chopped Pecans
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Directions

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Step 1
Prepare Big Green Egg or other smoker for indirect cooking at 400 degrees Fahrenheit (204 degrees Celcius).
Step 2
Place Sweet Potatoes (4) on smoker 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 350 degrees Fahrenheit (176 degrees Celcius).
Step 3
Peel sweet potatoes and place in a large bowl. Add Butter (1/2 cup) , Dark Brown Sugar (1/2 cup) , Heavy Cream (1/2 cup) , Large Eggs (2) , Vanilla Extract (1/2 Tbsp) , Salt (1 tsp) , Ground Cinnamon (1/2 tsp) , Cayenne Pepper (1/8 tsp) and stir to combine. Spoon into cast iron skillet.
Step 4
In a separate bowl add the Chopped Pecans (1 cup) , Dark Brown Sugar (1/2 cup) , All-Purpose Flour (1/4 cup) and Butter (1/4 cup) . Stir to combine and sprinkle over potato mixture.
Step 5
Place iron skillet on smoker and cook for 1 hour or until topping browns. Remove from smoker and serve.

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