You can’t forget the side dishes this Thanksgiving, and I have a recipe for Sweet Potato Casserole you’ll love.
Sweet Potato Casserole
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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
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4 Large Sweet Potatoes (about 3 cups cooked)
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1/2 cup Melted Butter
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1/2 cup Dark Brown Sugar
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1/2 cup Heavy Cream
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2 Large Eggs
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1 ½ teaspoons Vanilla
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1 teaspoon Salt
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½ teaspoon Ground Cinnamon
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1/8 teaspoon Ground Cayenne Pepper (optional)
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1 cup chopped Pecans
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1/2 cup Dark Brown Sugar
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4 Tablespoons Melted Butter
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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.
