There are certain casseroles that always make it to our holiday table and that is SWEET POTATO CASSEROLE. Ever since I was a child my mother has been making this, and my family still requests it to this day. Naturally, I love to BBQ so I spun this recipe into a "BBQ" sweet potato casserole with a delicious brown sugar crumble topping.
What you can expect from this BBQ sweet potato casserole? A SWEET dish that even the kids will love. We make sweet potatoes even sweeter with a smooth buttery taste. The brown sugar crumble is over the top and is extremely optional. We don't go without it though. Adding that extra layer of flavour by smoking it, is AMAZING!
WHAT YOU'LL NEED
PELLET GRILL (I used my, Pit Boss Grills Navigator)
CAST IRON (Pit Boss Grills as a fabulous line)
PELLETS (I used, Pit Boss Grills Apple Pellets)
INGREDIENTS
CASSEROLE FILLING
Sweet Potatoes (6 medium)
Brown Sugar (1/2 cup)
Butter (1/2 cup)
Eggs (2, lightly beaten)
Milk (1/3 cup)
Vanilla Extract (1 Tbsp)
BROWN SUGAR CRUMBLE TOPPING
Brown Sugar (2/3 cup)
Flour (1/2 cup)
Butter (1/3 cup, melted)
DIRECTIONS
Using a fork, poke holes all over each potato. This will let them breathe as we pre-cook them to make it easier on us—place them in a microwave for 6 minutes or until they are slightly soft. Remove skin and put insides in a large bowl. Add all other filling ingredients and mash until smooth. Transfer to a cast iron skillet or a grill-proof dish.
Preheat your Pit Boss Grills pellet grill to 400 degrees. Next, we will make our brown sugar crumble topping. Melt your butter in a small saucepan, then add brown sugar and flour. Mix until it turns into a crumble. I like to use my hands to crumble it, but you can also spoon it over the sweet potato casserole filling. Spread evenly.
Place directly on your grill grates and smoke for 30-40 minutes or until you start to see it bubbling. Enjoy with your favourite main dish.
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