Steps

• Step 1

  When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

  425 ˚F / 218 ˚C

• Step 2

  Place a sweet potato on a clean, flat surface and set the handles of 2 wooden spoons or 2 chopsticks along either long side of the potato. Thinly slice the sweet potato, leaving 1/4 inch of the bottom intact (the spoon handles will prevent you from slicing all the way through). Repeat with the remaining sweet potatoes. Transfer the potatoes to a baking pan.

  Ingredients

  • 4 Large sweet potatoes, scrubbed

• Step 3

  Insert a thin slice of butter between each potato slice. Sprinkle the brown sugar, nutmeg, and salt over the tops.

  Ingredients

  • 1/2 Cup (1 stick) unsalted butter, thinly sliced crosswise, plus 1 Tbsp, divided

  • 1/2 Cup brown sugar, plus more to taste

  • 1/4 Teaspoon ground nutmeg

  • To Taste kosher salt

• Step 4

  Place the baking pan on the grill grates. Close the lid and bake until the sweet potatoes are tender and the tops look crispy, about 1 hour.

  01:00

  425 ˚F / 218 ˚C

• Step 5

  In a small saucepan, combine the mini marshmallows with the remaining tablespoon of butter. Cook on the stovetop over medium heat until the marshmallows are melted and creamy.

  Ingredients

  • 1 Cup mini marshmallows or marshmallow fluff

• Step 6

  Dollop the marshmallow sauce on top of each potato. Sprinkle with more brown sugar.

• Step 7

  Return the baking pan to the grill. Close the lid and cook until the marshmallow sauce has melted and the brown sugar has caramelized, 5-10 minutes. Enjoy!

  00:10

  425 ˚F / 218 ˚C