You 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.
Malcom Reed
Ingredients
4 Large Sweet Potatoes (about 3 cups cooked)
1/2 cup Melted Butter
1/2 cup Dark Brown Sugar
1/2 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
1/2 cup Dark Brown Sugar
4 Tablespoons Melted Butter
1/4 cup All Purpose Flour
Pecan Topping
Directions
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.
