Ingredients
Sweet potato base
- 4 large sweet potatoes
- 4 tablespoons unsalted butter, melted
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
Candied bacon, pecan topping
- 6 slices thick-cut bacon
- 1 cup pecans, roughly chopped
- 1/3 cup brown sugar
- 2 tablespoons melted butter
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
- 1/2 teaspoon kosher salt
Instructions
- Fire Up the Smoker
Set your smoker or grill for indirect heat at 375°F. Use pecan, maple, or hickory wood for a nice balanced smoke flavor. - Cook the Sweet Potatoes
Wash and pierce sweet potatoes, then place them directly on the smoker grates. Smoke for 45–60 minutes, until fork tender. - 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. - 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. - Assemble & Smoke Again
Spoon the topping evenly over the sweet potato base. Place the skillet back on the smoker and cook another 20–25 minutes, until the topping is bubbling and caramelized. - 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.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Method: Smoked or baked
- Cuisine: BBQ/ Holiday side