Smoked Sweet Potato Soufflé by Diva Q

Step

• 1

  When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.

• 2

  Pierce each sweet potato with a fork and place directly on the grill. Grill until the potatoes are softened, approximately 60 minutes. Cool for 15 minutes.

  350 ˚F / 177 ˚C

  Ingredients

  • 4 Large sweet potatoes

• 3

  Split potatoes in half and scoop out flesh. Mash by hand thoroughly then press sweet potato through a fine mesh sieve.

• 4

  In a large bowl, combine the sweet potatoes, sugar, Traeger Simple Syrup, eggs, cream, butter, vanilla, thyme and Traeger Chicken Rub.

  Ingredients

  • 3/4 Cup brown sugar

  • 1/4 Cup Traeger Smoked Simple Syrup

  • 3  eggs

  • 1/4 Cup heavy cream

  • 3 Tablespoon butter

  • 1 Tablespoon vanilla extract

  • 1 Tablespoon fresh thyme

  • 1 Teaspoon Traeger Chicken Rub

• 5

  Pour potato mixture into a 9x9 buttered glass dish.

• 6

  For the topping: In a large bowl, mix together pecans, brown sugar, butter, Traeger simple syrup, flour, salt and bourbon (optional). Spread topping over casserole.

  Ingredients

  • 1 Cup pecans

  • 1 Cup light brown sugar

  • 4 Tablespoon butter

  • 1 Tablespoon Traeger Smoked Simple Syrup

  • 1/2 Cup flour

  • 1/2 Teaspoon salt

  • 2 Tablespoon bourbon

• 7

  Cook casserole at 350℉ for 30 minutes or until topping is golden brown.

  350 ˚F / 177 ˚C

• 8

  If desired, top casserole with toasted marshmallows, toasted pecans and fresh sprigs of thyme. Serve warm. Enjoy!