Smoked Sweet Potato Casserole

Marshmellow topped sweet potato casserole with a hint of smoke.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 463kcal

Author Breanna Stark

Ingredients

3 lbs sweet potato
¾ cup light brown sugar
1 stick butter unsalted
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp Kosher salt
½ tsp black pepper
1 cup walnuts chopped
2 cups miniature marshmallows

Instructions

Preheat your smoker to 350°F.
Peel your sweet potatoes, then rough-chop into 1” cubes.
Bring a large pot of water to boil and add your cubed sweet potatoes to the water and let them boil for 20 minutes until fork tender.
Strain the sweet potatoes into a colander and return them to the same pot that you boiled them in.
Add the butter, brown sugar, vanilla extract, cinnamon, kosher salt, and black pepper to the pot.
Using a potato masher, mash the sweet potatoes until they reach a smooth consistency and the ingredients are fully-combined.
Transfer the mashed sweet potatoes to a casserole dish or aluminum tray and smooth out the top with the back of a spoon.
Sprinkle the chopped walnuts over the top, then add an even layer of mini marshmallows that fully covers the top of the casserole.
Place your casserole directly on the grates
Let it smoke for 25 to 30 minutes until the tops of the marshmallows start to turn brown.
Remove from the smoker and serve immediately.

Notes

Do I have to peel the sweet potato? We advise peeling it as the unpeeled sweet potato will change the texture of the dish and it may not be as smooth.

What type of wood should I use? We used oak for this recipe, you want to use something that provides a subtle smoky flavor that won’t overpower the dish.

Can I make this ahead of time? Yes! You can make it at least 3 days in advance and store it in your refrigerator until you are ready to smoke. I recommend putting the marshmallows on just prior to cooking though.

Can I make this recipe in the oven instead? Of course, you can go the traditional route and make this recipe in the oven – but I prefer the smoker because it adds an extra layer of smoky flavor that really takes the dish up a notch. Plus, it saves room in the oven/kitchen for all of the other amazing Thanksgiving food that you are whipping up!

Nutrition