Sweet Potatoes with Candied Bacon Crunch | Camp Chef Thanksgiving

Sweet Potatoes with Candied Bacon Crunch | Camp Chef Thanksgiving

Get a sweet and salty combination with this sweet potato casserole dish. Candied bacon and pecans adds a flavor punch that everyone will love!

Get the recipe:

8 large yams, peeled and cubed
1 cup sugar
1 cup heavy cream
1 cup butter, melted
2 eggs
1 teaspoon vanilla
For the Candied Bacon Topping:
1 cup light brown sugar
1/3 cup melted butter
1/3 cup flour
1 cup pecans, coarsely chopped
1 cup candied bacon*, chopped

Preheat pellet grill to 350 degrees F.
Place the sweet potatoes in a large pot, cover with water, and boil until tender, about 20-30 minutes, or until fork tender. Drain and return to the pot.
Add sugar, cream, melted butter, eggs and vanilla to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
Transfer the sweet potato mixture to a greased cast iron pan and top with candied bacon topping.
Bake in pellet grill for 45 minutes.

*Instructions for candied bacon:
Preheat pellet grill to 350 degrees F.
Mix brown sugar and maple syrup until incorporated. Rub mixture on both sides of bacon. Cook the bacon on a pan or directly on the grill grates for 20-25 minutes, watching closely towards the end.


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