Smoked Sweet Potato Soufflé

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

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• 2

  Pierce each sweet potato with a fork and place directly on the grill grate. Cook until the potatoes are softened, approximately 60 minutes. Cool for 15 minutes.

  

  Grill: 350 ˚F

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  Ingredients

  • 4 Pound sweet potatoes

• 3

  Split potatoes in half and scoop out flesh. Mash by hand thoroughly then press sweet potato through a fine mesh sieve.

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• 4

  In a large bowl, combine the sweet potatoes, sugar, Traeger Smoked Simple Syrup, eggs, cream, butter, vanilla, thyme and Traeger Chicken Rub.

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  Ingredients

  • 3/4 Cup brown sugar

  • 1/4 Cup Traeger Smoked Simple Syrup

  • 3 Large eggs, beaten

  • 1/4 Cup heavy cream

  • 3 Tablespoon butter, softened

  • 1 Tablespoon vanilla extract

  • 1 Tablespoon fresh thyme

  • 1 Teaspoon Traeger Chicken Rub

• 5

  Pour the potato mixture into a 9 x 9 inch buttered glass dish.

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• 6

  For the topping: In a large bowl, mix together pecans, brown sugar, butter, Traeger Simple Syrup, flour, salt and bourbon (if using). Spread topping over casserole.

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  Ingredients

  • 1 Cup finely chopped pecans

  • 1 Cup light brown sugar

  • 4 Tablespoon unsalted butter, cubed

  • 1 Tablespoon Traeger Smoked Simple Syrup

  • 1/2 Cup all-purpose flour

  • 1/2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 2 Tablespoon bourbon (optional)

• 7

  Cook casserole on the Traeger for 30 minutes, or until topping is golden brown.

  

  Grill: 350 ˚F

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• 8

  If desired, top casserole with toasted marshmallows, toasted pecans and fresh sprigs of thyme. Serve warm. Enjoy!

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  Ingredients

  • As Needed toasted marshmallows, toasted pecans and fresh sprigs of thyme, for garnish