Fire-Roasted Sweet Potato Casserole from Jacqueline Duffin

This is not your grandmother’s sweet potato casserole; this is Jacqueline Duffin's! We are cooking all the elements over coals and finishing on the smoker. All topped with a sweet and spicy pecan crumble.

INSTRUCTIONS

1. Start by cleaning and cooking your sweet potatoes – they can be baked in the oven at 400F for 45-60 minutes until fork tender OR placed over hot coals (turning every 20 minutes) for a total of 45 minutes until charred and fork tender.
2. Remove cooked sweet potatoes and allow to cool before removing from skin. In large bowl add cooked sweet potatoes (skin removed) 2 eggs, heavy cream, brown sugar, butter and salt. Mix until well combined and add to a buttered skillet or oven safe dish.
3. In bowl combine pecan halves, brown sugar, flour, melted butter, Texas rub, cinnamon and cayenne pepper. Mix until combined and then top on sweet potato skillet. (You can do up to this step the day before cooking – hold in fridge for up to one day)
4. Add to smoker or grill (over indirect heat) at 375F and bake for 25-30 minutes until topping is golden brown and set. Let cool for 5 minutes before serving.