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Holiday Caramel Accordion Sweet Potatoes

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Pecan

This decadent side dish will be the star of your holiday meal. Sweet potatoes are sliced, sugared, and topped with toasted marshmallow fluff.

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  • 4 Medium sweet potatoes, scrubbed

  • 1/2 Cup Brown sugar

  • 6 Tablespoon unsalted butter, melted

  • 1/2 Teaspoon ground cinnamon

  • 1/4 Teaspoon Kosher salt

  • 1/2 Cup marshmallow fluff

  • 1/4 Cup chopped pecans

  • 1

    When ready to cook, set the Traeger temperature to 400 °F and preheat with the lid closed for 15 minutes.

    400 ˚F

  • 2

    Position a sweet potato with a pencil or chopstick on either long side. Using a sharp knife, cut each sweet potato crosswise into thin slices, being careful not to cut all the way through the bottom (stop when the knife hits the pencils). Repeat with the remaining sweet potatoes. Place the sweet potatoes in a baking dish, cut-side up.

    • 4 Medium sweet potatoes, scrubbed

  • 3

    Gently nestle the brown sugar between the sweet potato slices.

    • 1/2 Cup Brown sugar

  • 4

    In a small bowl, mix together the melted butter, cinnamon and salt. Drizzle over the sweet potatoes.

    • 6 Tablespoon unsalted butter, melted

    • 1/2 Teaspoon ground cinnamon

    • 1/4 Teaspoon Kosher salt

  • 5

    Cover the baking dish with foil, then place on the grill grates. Close the lid and bake the sweet potatoes until tender, about 1 hour.
  • 6

    Remove the sweet potatoes from the grill. Uncover the baking dish and spoon the molten caramel sauce over the sweet potatoes. Spread the marshmallow fluff over each sweet potato, then sprinkle the pecans on top.

    • 1/2 Cup marshmallow fluff

    • 1/4 Cup chopped pecans

  • 7

    Return the baking dish to the Traeger, close the lid, and cook until the marshmallow topping is toasted and golden brown, 5-10 minutes.
  • 8

    Transfer the potatoes to a serving platter or plates and drizzle more caramel sauce over top before serving. Enjoy!

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