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Smoked Sweet Potato Soufflé

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Hickory

Our Traeger Pro, Diva Q, puts her signature style on this classic holiday casserole.

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Sweet Potatoes

  • 4 Pound sweet potatoes

main

  • 3/4 Cup Brown sugar

  • 1/4 Cup Traeger Smoked Simple Syrup

  • 3 Large eggs, beaten

  • 1/4 Cup heavy cream

  • 3 Tablespoon butter, softened

  • 1 Tablespoon vanilla extract

  • 1 Tablespoon fresh thyme

  • 1 Teaspoon Traeger Chicken Rub

  • mini marshmallows

  • Pecans, halves

  • Sprigs of fresh thyme, for garnish

Topping

  • 1 Cup

  • 1 Cup light brown sugar

  • 4 Tablespoon unsalted butter, cubed

  • 1 Tablespoon Traeger Smoked Simple Syrup

  • 1/2 Cup all-purpose flour

  • 1/2 Teaspoon Kosher salt

  • 2 Tablespoon bourbon (optional)

  • 1

    When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Grease a 9-inch square glass baking dish with butter.

    : 350 ˚F

  • 2

    Make 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

    • 4 Pound sweet potatoes

  • 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, Traeger Smoked Simple Syrup, eggs, cream, butter, vanilla, thyme, and Traeger Chicken Rub and stir well to combine. Transfer to the prepared baking dish and smooth the top.

    • 3/4 Cup Brown sugar

    • 1/4 Cup Traeger Smoked Simple Syrup

    • 3 Large eggs, beaten

    • 1/4 Cup heavy cream

    • 3 Tablespoon butter, softened

    • 1 Tablespoon vanilla extract

    • 1 Tablespoon fresh thyme

    • 1 Teaspoon Traeger Chicken Rub

  • 4

    Make the topping: In a large bowl, mix together the pecans, brown sugar, butter, Traeger Smoked Simple Syrup, flour, salt, and bourbon, if using. Sprinkle the topping over the sweet potatoes.

    • 1 Cup

    • 1 Cup light brown sugar

    • 4 Tablespoon unsalted butter, cubed

    • 1 Tablespoon Traeger Smoked Simple Syrup

    • 1/2 Cup all-purpose flour

    • 1/2 Teaspoon Kosher salt

    • 2 Tablespoon bourbon (optional)

  • 5

    Place the baking dish on the grill grates. Close the lid and bake until the topping is golden brown, about 30 minutes.

  • 6

    Scatter mini marshmallows and pecans on top of the casserole. Return to the grill, close the lid, and cook until the marshmallows and pecans are toasted, about 5 minutes.

    • As Needed mini marshmallows

    • Whole Pecans, halves

  • 7

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

    • Sprigs of fresh thyme, for garnish

Cooking Notes

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