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Sweet Potato Marshmallow Casserole

Sweet Potato Marshmallow Casserole

By Traeger Kitchen

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

Prep Time

10 Minutes

Cook Time

1 Hours
5 Minutes

Pellets

Pecan

Ingredients

Number of people serving

6

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Units of measurement:
main
5 Yams
1 1/2 Stick butter
1/2 Cup brown sugar
1 Teaspoon vanilla
1 Teaspoon kosher salt
1 Teaspoon cracked black pepper
1 Marshmallows, miniature

Step

  • 1

    When ready to cook, set temperature to 375˚F and preheat, lid closed for 15 minutes.

    375 ˚F / 191 ˚C

  • 2

    Pierce the skin of the yams with a fork a few times. Place on a baking sheet or foil tin inside the Traeger and let roast for 50 minutes or until extremely softened.

    375 ˚F / 191 ˚C

    00:50

  • 3

    When soft, peel off skin by hand and cut into cubes. Place sweet potatoes in a deep cast iron or baking dish.

  • 4

    With a stiff whisk, whip together 1 stick butter, brown sugar, vanilla, salt and pepper. Pour over potatoes and sprinkle with 1 bag marshmallows.

  • 5

    Dot the rest of the butter over the top of the casserole.

  • 6

    Place back in the Traeger for 15 minutes until warm and the marshmallows are golden. Enjoy!

    375 ˚F / 191 ˚C

    00:15

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