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Sweet Potato Marshmallow Casserole

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Pecan

Anyone who’s young, or young at heart, loves Thanksgiving marshmallow sweet potatoes. Our traditional candied yams break tradition only because we roast them with flavorful smoke.

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  • 4 Pound sweet potatoes

  • 1/2 Cup Brown sugar

  • 1 Teaspoon vanilla extract

  • 1 Teaspoon kosher salt

  • 1 freshly ground black pepper

  • 3/4 (1 1/2 sticks) unsalted butter, softened, divided

  • 10 Ounce bag of mini marshmallows

  • 1

    When ready to cook, set Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 2

    Pierce the skin of the sweet potatoes with a fork a few times. Place the sweet potatoes on a baking sheet or foil tin.

    375 ˚F

    • 4 Pound sweet potatoes

  • 3

    Set the baking sheet on the grill grates, close the lid, and roast until the sweet potatoes are extremely softened, 60-80 minutes. Remove the sweet potatoes from the grill and set aside until cool enough to handle.

    375 ˚F

  • 4

    While the potatoes cool, combine 1/2 cup butter, the brown sugar, vanilla, salt, and pepper in a medium bowl. Whip with a stiff whisk until well combined.

    • 1/2 Cup Brown sugar

    • 1 Teaspoon vanilla extract

    • 1 Teaspoon kosher salt

    • 1 freshly ground black pepper

    • 3/4 (1 1/2 sticks) unsalted butter, softened, divided

  • 5

    Remove and discard the skins from the sweet potatoes, then transfer the flesh to a large bowl and mash until smooth. Fold in the butter mixture.

    375 ˚F

  • 6

    Transfer the sweet potatoes to a large cast iron pan. Top with the mini marshmallows and dot the remaining 1/4 cup butter on top.

    • 10 Ounce bag of mini marshmallows

  • 7

    Place the cast iron on the grill grates. Close the lid and bake until the casserole is warmed through and the marshmallows turn golden, 15-20 minutes. Enjoy!

    375 ˚F

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