If you want to take your holiday side game to the next level, this is it. This smoked sweet potato casserole is everything you love about the classic. Creamy, rich, and sweet, but kicked up with a smoky BBQ twist and topped with crispy candied bacon and toasted pecans.

It's the perfect blend of sweet, savory, and smoky and if you've got your smoker rolling for turkey or ham, toss this casserole in there too. Trust me, this one will steal the show.

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Why I Love This Recipe
Ingredients
Instructions
Tips for the Best Smoked Sweet Potato Casserole
Serving Ideas
Storage
Related
Smoked Sweet Potato Casserole with Candied Bacon Pecan Topping

Why I Love This Recipe

The candied bacon pecan topping gives it crunch and a little salty balance to the sweetness.
Perfect make-ahead side - you can prep it the day before and smoke it before dinner.
Works great on any grill, smoker, or even in the oven.

Ingredients

Sweet Potato Base

4 large sweet potatoes
4 tablespoons unsalted butter, melted
½ cup heavy cream
¼ cup maple syrup
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon smoked paprika
½ teaspoon salt

Candied Bacon Pecan Topping

6 slices thick-cut bacon
1 cup pecans, roughly chopped
⅓ cup brown sugar
2 tablespoons melted butter
½ teaspoon cayenne pepper (optional, for a little heat)
½ teaspoon kosher salt

See recipe card for quantities.

Instructions

Step 1: Fire up the grill

Set your smoker or grill for indirect heat at 375°F. If smoking us pecan, maple, or cherry wood for a nice balanced smoke flavor.

Step 2: Cook the sweet POTATOES

Wash and pierce sweet potatoes, then place them directly on the grill grates. Grill for 45-60 minutes, until fork tender.

Step 3: Mash and Mix

Let the potatoes cool slightly, then peel and transfer them to a large bowl. Add melted butter, cream, maple syrup, brown sugar, vanilla, cinnamon, smoked paprika, and salt. Mash until smooth and creamy. Spread into a greased cast iron skillet or baking dish.

Step 4: Make the topping

Cook bacon until crisp, then chop it up. In a bowl, mix pecans, brown sugar, melted butter, cayenne, salt, and bacon until coated.

Step 5: Assemble & Grill Again

Cook bacon until crisp, then chop it up. In a bowl, mix pecans, brown sugar, melted butter, cayenne, salt, and bacon until coated.

Step 6: Serve Hot

Let it rest for about 5 minutes, then serve it straight out of the skillet. It's smoky, sweet, salty, and everything a holiday side should be.

Hint: You can also do this in your oven, just bake your potatoes at the same temp (375°F) and time and follow the same steps as above.

Tips for the Best Smoked Sweet Potato Casserole

Add extra smoke: If you like a stronger smoke flavor, let the sweet potatoes cook an extra 15 minutes before mashing.

Make ahead: Prep everything the day before, refrigerate, then smoke or grill before serving.

No smoker? Bake at 375°F for the same time - you'll still get that sweet and salty contrast.

Serving Ideas

This casserole pairs perfectly with smoked turkey, ham, or even brisket. It's also a crowd-pleaser at BBQ potlucks - the sweet potato base picks up that smoke beautifully while the candied bacon adds texture that cuts through all the richness.

Storage

Cover skillet with foil and refrigerate for up to 5 days. To reheat place skillet into a 350°F oven for 30 minutes.

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