Grilled Sweet Potato Casserole

Name: Grilled Sweet Potato Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lb sweet potatoes (about 4 large); 4 tbsp butter; 1/4 cup brown sugar; 1/4 cup heavy cream; 1 tsp cinnamon; 1/2 tsp nutmeg; 1 tsp vanilla extract; 1/2 tsp salt; 1 cup pecans, roughly chopped; 1/3 cup brown sugar; 1/4 cup all-purpose flour; 3 tbsp butter, melted; 1/4 tsp cinnamon; 1 pinch salt

70 min 8 servings medium

All Recipes

Grilled Sweet Potato Casserole

A holiday classic taken outdoors — grilled sweet potatoes mashed with brown butter and topped with a pecan streusel, all done on the grill.

Prep

20 min

Cook

45 min

Total

70 min

Servings

Difficulty

medium

This grilled sweet potato casserole moves the Thanksgiving favorite outdoors. Sweet potatoes are grilled until smoky and tender, mashed with brown butter and warm spices, then topped with a crunchy pecan streusel and finished on the grill. The result has a smoky depth that the oven version simply cannot match.

Ingredients

Servings

Sweet Potatoes

Pecan Streusel

Instructions

Grill the sweet potatoes

Pierce sweet potatoes several times with a fork. Place directly on the grill grate over medium heat (350°F). Close the lid and grill for 35-45 minutes, turning occasionally, until completely soft when squeezed. The skin will blister and char.

Brown the butter

While potatoes grill, melt butter in a saucepan over medium heat. Cook until the milk solids turn golden brown and the butter smells nutty, about 4 minutes. Set aside.

Make the streusel

Mix chopped pecans, brown sugar, flour, melted butter, cinnamon, and salt. Toss until crumbly.

Mash the sweet potatoes

Halve the grilled sweet potatoes and scoop the flesh into a bowl. Mash with the brown butter, brown sugar, heavy cream, cinnamon, nutmeg, vanilla, and salt until smooth. Taste and adjust sweetness.

Pro tip: Grilling the sweet potatoes adds a smoky caramel flavor you cannot get from boiling or baking indoors.

Assemble and finish

Spread the mashed sweet potato into a cast iron skillet. Top with pecan streusel. Place back on the grill over indirect heat at 375°F with the lid closed for 15 minutes until the topping is golden and crunchy.