Grilled Sweet Potato Casserole is a flavorful side that enhances any holiday table. You can grill the sweet potatoes alongside your main course, mash them with butter and brown sugar, and finish with a crunchy bacon and pecan topping for a satisfying contrast of textures.
This casserole proves sweet potato side dishes don’t need marshmallows to be memorable. The smoky grill flavor pairs especially well with grilled ham, grilled turkey, or grilled pork chops, making it a versatile choice for festive meals.
Baked or grilled sweet potatoes are simple on their own, but this casserole elevates the dish with butter, brown sugar, and savory-smoky accents. It’s easy to prepare and brings layered flavor and texture to your holiday spread.
Ingredients Needed
- Sweet Potatoes
- Butter
- Brown Sugar
- Smoked Paprika
- Kosher Salt
- Cooked Bacon
- Pecans
Step By Step Instructions
- Scrub the sweet potatoes well and pat them dry. Pierce each potato several times with a fork.
- Grill over indirect heat (about 350°F) for 1 hour to 1 hour 15 minutes, or until the potatoes are tender when squeezed gently.
- Remove the potatoes from the grill and let them cool briefly.
- Peel the potatoes, then dice or roughly chop them and transfer to an oven-safe dish or cast-iron skillet.
- Add melted butter, brown sugar, smoked paprika, and kosher salt to the sweet potatoes.
- Mash until you reach your preferred consistency; use a mixer to whip them for a smoother texture if desired.
- Top the mashed sweet potatoes with crumbled cooked bacon and chopped pecans for crunch and savory balance.
- Return the dish to the grill or transfer to a preheated oven and heat for about 30 minutes, until warmed through and the topping is set.
- Keep the casserole warm until ready to serve.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat, stirring occasionally, until warmed through. You can also reheat in a low oven until hot.
More Holiday Side Dishes on the Grill
Try other grilled sides to round out your menu. Smoked chicken and dressing offers a smoky twist on classic stuffing. Smoked green bean casserole with a homemade mushroom cream sauce and crispy fried onions is a crowd-pleaser. Stuffed onions filled with bacon, cheese, and herbs make an elegant addition, while potatoes au gratin and smoked mac and cheese deliver rich, cheesy comfort that pairs perfectly with ham, turkey, or beef.
If you’re planning a holiday menu or special dinner, this grilled sweet potato casserole is an easy, flavorful option that adds both sweet and savory notes to the table. It’s simple to scale up if you need more servings and reheats well for leftovers.
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Grilled Sweet Potato Casserole
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons salted butter
- ⅓ cup brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- 3 slices bacon cooked and crumbled
- ⅓ cup chopped pecans
Instructions
-
Scrub sweet potatoes and dry well. Prick with a fork.
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Grill over indirect fire at about 350° for 1 hour to 1 hour 15 minutes, until potatoes yield when gently squeezed.
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Remove from grill. Peel the potatoes, dice and place in an oven safe dish or cast iron skillet.
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Add butter, brown sugar, smoked paprika and salt. Mash the sweet potatoes until they reach desired consistency. Whip with a mixer if preferred.
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Top with bacon and pecans.
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Return to the grill or oven for 30 minutes or until heated through.
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Keep warm until serving.
Notes
Reheat in a pan over medium heat, stirring until heated through.
Double the recipe as needed for larger gatherings.