Sweet Potato Casserole
Sweet Potato Casserole
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.
- Author
- 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
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.
