Malcom Reed’s Smoked Sweet Potato Casserole

4 large sweet potatoes (about 3 cups cooked)
1/2 cup melted butter
1/2 cup dark brown sugar
1/2 heavy cream
2 large eggs
1 ½ teaspoons vanilla
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper

Pecan Topping:
1 cup chopped pecans
1/2 cup dark brown sugar
4 tablespoons melted butter
1/4 cup all-purpose flour
Royal Oak Hardwood Lump Charcoal
Royal Oak All Natural Tumbleweeds

1 Prepare smoker or grill for indirect cooking at 400° F, using Royal Oak Lump Charcoal.

2 Place sweet potatoes on smoker and cook for 1 ½ hours or until soft. Remove the sweet potatoes from the smoker and adjust vents so temperature drops to 350° F.

3 Peel sweet potatoes and place in a large bowl. Add melted butter, brown sugar, heavy cream, eggs, vanilla, salt, ground cinnamon and ground cayenne pepper and stir to combine. Spoon mixture into cast iron skillet.

4 In a separate bowl, add pecans, brown sugar, flour and melted butter. Stir to combine and sprinkle over potato mixture.

5 Place iron skillet on smoker and cook for 1 hour or until topping browns. Remove from smoker and serve.

Courtesy of: Chef Malcom Reed