Baked Sweet Potato Casserole with Marshmallow Fluff

Steps

• 1

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

• 2

  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

  Ingredients

  • 3 Pound sweet potatoes

• 3

  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

  Ingredients

  • 1/2 Cup milk

  • 1/3 Cup brown sugar

  • 3  eggs

  • 4 Tablespoon butter

  • 1/2 Teaspoon Salt

• 4

  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.

• 5

  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.

  Ingredients

  • 3  egg white

  • 2/3 Cup brown sugar

  • 1 Pinch Salt

  • 1 Pinch ground cinnamon

• 6

  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.

• 7

  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.

• 8

  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!