Irresistible Smoked Sweet Potato Casserole: A Mouthwatering Delight
Why serve the same thing every year? Take your sweet potato casserole to the next level while playing with a blow torch! It’s an easy WIN-WIN!
Smoked Sweet Potato Casserole
Ingredients:
2 1/2 lbs sweet potatoes
8 oz. Mascarpone
3 T John Henry’s Sugar Maple Rub
1/2 cup toasted pecan pieces
3 large egg whites
2/3 cups sugar
2/3 cups corn syrup
1/2 cup water
1/2 t Cream of Tartar
1 t Vanilla extract
1. Set your smoker to 400F.
2. Puncture the sweet potatoes with your favorite pokey instrument. Bake in the smoker on a foil lined baking sheet for 1 hour and 15 minutes, or until tender all the way through.
3. As the taters bake, combine the egg whites and cream of tartar in a mixer bowl. Install a whipping attachment to your mixer and whip the mixture at low speed.
4. As the egg whites whip, combine the corn syrup, water and sugar in a small saucepan.
5. After the sugar is fully incorporated, bring the mixture to a boil an s cook until the mixture reaches 236-240F.
6. Slowly add the syrup mixture to the mixer bowl as the eggs continue to whip.
7. Continue to whip until the mixture has cooled to room temperature (about 10 minutes).
8. Place the egg white-syrup mixture into a pipping bag and set aside.
9. Peel the sweet potatoes and mix with mascarpone, pecans, and rub in a bowel.
10. Transfer the sweet potato mixture to a pie dish and spread evenly.
11. Pipe the fluff onto the top of the potatoes.
12. Char the fluff with a torch (or broil until it looks pretty) and serve. ENJOY!
Equipment used:
Yoder YS640 Smoker
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