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Scrub the sweet potatoes thoroughly with a vegetable brush. Position a sweet potato lengthwise with a pencil or chopstick on either side of it. (The pencils or chopsticks will be your cutting guides.)
Using a sharp knife, cut each sweet potato crosswise into thin slices, being careful not to cut all the way through the bottom: The pencils should stop your knife from cutting too deep. Repeat with the remaining sweet potatoes.
Put the sweet potatoes in a baking dish, cut-side up. Gently shove the brown sugar into each cut.
Mix together the melted butter, cinnamon and salt. Drizzle it over the sweet potatoes.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Cover the baking pan with foil and position on the grill grate and bake the potatoes for about 1 hour, or until they are tender.
Take off the foil and spoon the molten caramel sauce back over the sweet potatoes.
Spread the marshmallow fluff over the top of each and sprinkle with pecans.
Put the baking dish back on the Traeger, uncovered, and cook for another 5 to 10 minutes or until the marshmallow topping is toasty brown.
Transfer the potatoes to a platter or plates and give them another good drizzle of that caramel sauce before serving. Enjoy!