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Smoked Sweet Potato Soufflé

Smoked Sweet Potato Soufflé

By Danielle "Diva Q" Bennett

Our Traeger Pro, Diva Q, puts her signature style on this classic holiday casserole. If you like, you can make the sweet potato based a day ahead of cooking. Just cover it and refrigerate it. If baked from cold, the souffle may need a few more minutes on the grill.

Prep Time

30 Min

Cook Time

1 Hr
30 Min




This recipe serves:


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Units of Measurement:
Sweet Potatoes
4 Pound sweet potatoes
3/4 Cup light brown sugar
3 Large eggs, beaten
1/4 Cup heavy cream
2 Tablespoon unsalted butter, softened, plus more for greasing
1 Tablespoon pure vanilla extract
1 Tablespoon fresh thyme leaves
1 Teaspoon Traeger Chicken Rub
3/4 Cup light brown sugar
1/2 Cup chopped pecans
4 Tablespoon unsalted butter, cubed
1/2 Cup all-purpose flour
1 Teaspoon kosher salt
2 Tablespoon bourbon (optional)
As Needed mini marshmallows
Additional coarsely chopped pecans (optional)
Sprigs of fresh thyme, for garnish


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    Smoked Sweet Potato Souffle

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  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    Bake the sweet potatoes: Pierce each sweet potato all over with a fork, then place directly on the grill grates. Close the lid and cook until the potatoes are softened, about 60 minutes. Remove from the grill and let cool for 15 minutes.

    350 ˚F / 177 ˚C


  • 3

    Slice potatoes in half lengthwise and scoop the flesh into a large bowl. Mash with a potato masher or fork, then press through a fine-mesh sieve into a clean large bowl to remove any lumps. Add the brown sugar, eggs, cream, butter, vanilla, thyme, and Traeger Chicken Rub and stir well to combine. Butter a 9-inch square baking dish, transfer the sweet potato mixture to it, and smooth the top.

  • 4

    Make the topping: In a large bowl, combine the ¾ cup brown sugar, chopped pecans, butter, flour, salt, and bourbon, if using. Use your fingers to bring the mixture together, mashing some of the butter into smaller bits as you go. Sprinkle the topping over the potatoes.

  • 5

    Place the baking dish directly on the grill grates. Close the lid and bake until the topping is golden brown, 45 to 50 minutes.

    350 ˚F / 177 ˚C


  • 6

    Scatter the mini marshmallows and additional pecans, if desired, over the casserole. Return to the grill and cook until the marshmallows and pecans are toasted, 12 to 14 minutes. Allow the soufflé to cool for about 10 minutes before serving. Enjoy!

    350 ˚F / 177 ˚C


  • 7

    Garnish the casserole with sprigs of thyme. Serve warm. Enjoy!

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