By Traeger Kitchen
Anyone who’s young, or young at heart, loves marshmallow-topped sweet potatoes for Thanksgiving. Our traditional candied yams break tradition only because we roast them with flavorful smoke.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.4 Pound | sweet potatoes |
1/2 Cup | brown sugar |
1 Teaspoon | vanilla extract |
1 Teaspoon | kosher salt |
1 Teaspoon | freshly ground black pepper |
3/4 Cup | (1 1/2 sticks) unsalted butter, softened, divided |
10 Ounce | bag of mini marshmallows |
1
When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.
375 ˚F / 191 ˚C
2
Pierce the skin of the sweet potatoes with a fork a few times. Place the sweet potatoes on a baking sheet or foil tin.
3
Set the baking sheet on the grill grates, close the lid, and roast until the sweet potatoes are extremely softened, 60-80 minutes. Remove the sweet potatoes from the grill and set aside until cool enough to handle.
375 ˚F / 191 ˚C
01:20
4
While the potatoes cool, combine 1/2 cup butter, the brown sugar, vanilla, salt, and pepper in a medium bowl. Whip with a stiff whisk until well combined.
5
Remove and discard the skins from the sweet potatoes, then transfer the flesh to a large bowl and mash until smooth. Fold in the butter mixture.
6
Transfer the sweet potatoes to a large cast iron pan. Top with the mini marshmallows and dot the remaining 1/4 cup butter on top.
7
Place the cast iron on the grill grates. Close the lid and bake until the casserole is warmed through and the marshmallows turn golden, 15-20 minutes. Enjoy!
375 ˚F / 191 ˚C
00:20
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