Torched Sweet Potato Casserole

 

Steps

  1. Preheat oven to 350°F. Pour olive oil into a 3-qt. baking dish. Cook potatoes in a large pot of boiling salted water until very tender (about 12 minutes). Drain the water and let potatoes sit in the colander for about 15 minutes.
  2. Meanwhile, heat 1/2 cup syrup in a large skillet over medium-high. Add pecans, 3/4 tsp. salt, and 1 tsp. pepper and cook, stirring constantly, until syrup has evaporated, and pecans are glazed, (about 5 minutes). Transfer to a baking sheet and let cool.
  3. Puree potatoes using 1 1/2 cups water and the remaining 3/4 cup syrup, 1 1/4 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth. Transfer the pureed potatoes to the baking dish.
  4. Torch pecans very extra flavor and sprinkle over potato mixture. Mix the casserole mixture so pecans are evenly distributed.
  5. Bake casserole until top is lightly browned, about 40 minutes. Remove from oven (or smoker grill) and add more pecans to top layer of casserole.
  6. Add mini marshmallows to top layer of casserole as well. Torch to your desired char.
  7. Enjoy!

What You'll Need


TS8000
TS8000

Max Heat Torch for Faster Work Times

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TX9
TX9

14.1 oz. Propane Hand Torch Cylinder

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Ingredients

  • Olive oil (for pan)
  • 5 1/2 pounds sweet potatoes, peeled, cut into 1 1/2" pieces
  • 2 teaspoons kosher salt, divided, plus more
  • 1 1/4 cups pure maple syrup, divided
  • 2 cups pecan halves (about 7 ounces)
  • 1 bag of mini marshmallows
  • 1 1/2 teaspoons freshly ground black pepper, divided
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