Smoked sweet potato casserole

Photo: Hey Grill Hey

A sweet potato casserole whipped smooth with milk and brown sugar, topped with candied bacon and pecan streusel, and finished on the smoker instead of in the oven.

From Susie Bulloch at Hey Grill Hey

The smoker gives this holiday side a wood-fired flavor you won't get from the oven alone.

You need

• 6 large sweet potatoes, peeled and cut into 2-inch cubes
• ¾ cup milk
• 6 Tablespoons salted butter, melted
• ⅓ cup dark brown sugar, packed
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 large eggs
• ½ pound bacon, chopped
• ¾ cup pecans, chopped
• ½ cup all purpose flour
• ½ cup dark brown sugar, packed
• 4 Tablespoons salted butter, melted
• ¼ teaspoon salt

How to make it

1. Get your smoker going at 275°F with pecan wood, or heat your oven to the same temperature.
2. Boil the sweet potato cubes in salted water 10 to 15 minutes, until a fork slides in easily.
3. While the potatoes cook, crisp the bacon in a 12-inch cast iron skillet, then move it to a paper towel lined plate, leaving the drippings in the pan. Mix the bacon and pecans with the flour, brown sugar, melted butter, and salt until clumpy.
4. Drain the potatoes, let them cool a bit, then whip them in a bowl with the milk, melted butter, vanilla, brown sugar, and salt until smooth. Beat in the eggs.
5. Pour the whipped sweet potato into the same skillet over the bacon drippings, then scatter the streusel evenly over the top.
6. Smoke with the lid closed about 60 minutes, until the center reads 175 to 185°F.
7. Serve warm.

Written in our own words from Susie Bulloch's recipe, with their quantities. The original: Smoked sweet potato casserole, Hey Grill Hey.

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