Smoked Sweet Potato Casserole

Creamy sweet potatoes, buttery flavor, and toasted marshmallows come together for the ultimate sweet-and-savory crowd-pleaser, perfect for Thanksgiving or your next cookout.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 1 20

Total Time 1 50

Servings

Calories 463kcal

Author Breanna Stark

Ingredients

3 lbs sweet potatoes
¾ cup light brown sugar
1 stick butter salted
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp Kosher salt
½ tsp black pepper
1 cup walnuts chopped, plus extra for topping
2 cups miniature marshmallows

Instructions

Preheat your smoker to 250°F.
Peel and chop the sweet potato into chunks about 1” to 1-½” thick. Try to keep the chunks as uniform as possible for even cooking.
Add the cubed potatoes to a pot of water and bring it to a rolling boil, then reduce the heat and let the potatoes simmer 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, black pepper, and walnuts to the pot.
Use a potato masher to mash the mixture until it’s smooth and creamy, then transfer the mashed sweet potatoes to an oven-safe casserole dish. Smooth the top out with a spoon.
Place the casserole dish in the smoker and let the sweet potatoes smoke for one hour.
Add the mini marshmallows to the top of the sweet potatoes, then increase the heat of the smoker to 400°F.
Let them smoke for another 15-20 minutes until the tops of the marshmallows are golden brown and slightly crispy.
Remove from the smoker, sprinkle with extra walnuts, 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? Use mild woods like pecan, maple, or apple to complement the sweetness of the sweet potatoes without overpowering them.

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.

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!

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