Smoked Sweet Potato Casserole with Candied Bacon and Pecans
This Smoked Sweet Potato Casserole is that delicious, perfect sweet potato casserole that is perfect for Thanksgiving or anytime you have a hankering for a fall-inspired side. Topped with candied bacon and pecans and cooked on the smoker, this is a side fit for a BBQ king!
Sweet Potato Filling
- 6 large sweet potatoes peeled and cut into 2-inch cubes
- ¾ cup milk
- 6 Tablespoons salted butter melted
- ⅓ cup dark brown sugar packed
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 large eggs
Candied Bacon and Pecan Streusel Topping
- ½ pound bacon chopped
- ¾ cup pecans chopped
- ½ cup all purpose flour
- ½ cup dark brown sugar packed
- 4 Tablespoons salted butter melted
- ¼ teaspoon salt
Preheat the smoker or oven. Preheat your smoker to 275 degrees F with your favorite hardwood. Pecan is my wood of choice for this recipe. You can also cook this in your oven preheated to the same temperature.
Boil the sweet potatoes. Bring a large pot of salted water to a boil. Carefully transfer the peeled and cubed sweet potatoes to the water and boil for 10-15 minutes, or until easily pierced with a fork.
Make the streusel topping. While the potatoes cook, prepare the streusel topping. Preheat a 12-inch cast iron skillet over medium high heat. Add in the bacon and cook until crisp. Remove the bacon to a plate topped with a paper towel to drain. Turn the heat off of the pan, but leave the bacon drippings in the pan for later. Place the bacon pieces and chopped pecans in a medium sized mixing bowl. Add in the flour, brown sugar, melted butter, and salt. Stir until the flour and sugar clumps up around the pecans and bacon. Set aside.
Whip the sweet potatoes. Once the potatoes have softened, drain off the water and let them cool slightly. Transfer the potatoes to a large mixing bowl and pour in the milk, melted butter, vanilla, and salt. Using an electric mixer, whip the potatoes until all of the filling is a smooth consistency and has cooled a little more. Add the two eggs and beat together again.
Transfer the sweet potatoes and streusel to a cast iron skillet. Pour the smooth filling into your 12 inch cast iron skillet with the bacon grease still in the pan. Sprinkle the top of the sweet potato casserole filling with the candied bacon and pecan streusel, making sure it is evenly covered.
Smoke the sweet potato casserole. Place the skillet in the preheated smoker and cook with the lid closed for about 60 minutes, or until the internal temperature of the casserole reads 175 to 185 degrees F. This will ensure your eggs are cooked through and the casserole is set without being dry.
Serve warm. Remove your casserole from the smoker and serve warm.
Calories: 451kcal | Carbohydrates: 55g | Protein: 8g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 470mg | Potassium: 693mg | Fiber: 6g | Sugar: 23g | Vitamin A: 24486IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 2mg