By Traeger Kitchen
Sweet potato casserole like never before. This creamy, sugary and buttery sweet potato casserole is topped with a sweet, homemade marshmallow fluff and baked over pecan for some well-rounded wood-fired flavor.
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|3 Pound||sweet potatoes|
|1 Cup||brown sugar|
|1 Pinch||ground cinnamon|
When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
Rinse, dry and pierce the sweet potatoes and place in grill whole. Cook for 45 minutes or until fork tender. Remove from grill and peel.
375 ˚F / 191 ˚C
3 Pound sweet potatoes
Once peeled, mash the sweet potatoes in a large bowl with the milk, brown sugar, eggs, butter and salt. Place mashed potatoes in a baking dish and cook for 35 minutes.
375 ˚F / 191 ˚C
1/2 Cup milk
1/3 Cup brown sugar
4 Tablespoon butter
1/2 Teaspoon Salt
While the potatoes bake, make the fluff. Make a double boiler by bringing a small pot of water to a simmer, then placing the bowl of your stand mixer or another large stainless steel bowl atop the water.
Add the 3 egg whites, 2/3 cup brown sugar, a pinch of salt and a pinch of cinnamon to the bowl and whisk continuously until the sugar dissolves and the liquid is warm to the touch.
3 egg white
2/3 Cup brown sugar
1 Pinch Salt
1 Pinch ground cinnamon
Transfer the bowl from the stovetop to your stand mixer and use the whisk attachment to whip the whites on medium-high speed until it turns glossy with stiff peaks, about 5-8 minutes.
Once the casserole has finished baking, use a rubber spatula to cover the sweet potato mixture with the fluff. Use the back of the spatula to create dramatic peaks.
Return to the grill for 5-7 minutes, or until the fluff starts to turn golden and the peaks are just shy of burnt. Remove from grill and enjoy!