Cooking Instructions
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Step 1
Prepare Big Green Egg or other smoker for indirect cooking at 400 degrees F (200 degrees C).
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 F (180 degrees C).
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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