Step

• 1

  Scrub the sweet potatoes thoroughly with a vegetable brush. Position a sweet potato lengthwise with a pencil or chopstick on either side of it. (The pencils or chopsticks will be your cutting guides.)

• 2

  Using a sharp knife, cut each sweet potato crosswise into thin slices, being careful not to cut all the way through the bottom: The pencils should stop your knife from cutting too deep. Repeat with the remaining sweet potatoes.

• 3

  Put the sweet potatoes in a baking dish, cut-side up. Gently shove the brown sugar into each cut.

• 4

  Mix together the melted butter, cinnamon, and salt. Drizzle it over the sweet potatoes.

• 5

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

• 6

  Cover the baking pan with foil and position on the grill grate and bake the potatoes for about 1 hour, or until they are tender.

  500 ˚F / 260 ˚C

  01:00

• 7

  Take off the foil and spoon the molten caramel sauce back over the sweet potatoes.

• 8

  Spread the marshmallow fluff over the top of each and sprinkle with pecans.

• 9

  Put the baking dish back on the Traeger, uncovered, and cook for another 5 to 10 minutes or until the marshmallow topping is toasty brown.

  500 ˚F / 260 ˚C

  00:10

• 10

  Transfer the potatoes to a platter or plates and give them another good drizzle of that caramel sauce before serving. Enjoy!