Sweet Potato Casserole

Chef Britt shows us a spin on a holiday classic: Sweet Potato Casserole! She makes smoky sweet potato mash and tops it all with homemade marshmallow fluff!

BUY all featured flavors and tools for this recipe HERE!

Sweet Potato Casserole

Yield 1 deep-dish pie pan (about 8-10 servings)


Sweet Potato Mash:

Marshmallow Fluff Topping:

  • 3 Large Egg Whites (90g)
  • 2/3 Cup Sugar
  • 2/3 Cup Corn Syrup
  • 1/2 Cup Water
  • ½ Teaspoon Cream of Tartar
  • 1 Teaspoon Vanilla Extract


Preheat your grill or smoker to 400 degrees. Prick the sweet potatoes with a fork and bake on a foil-lined pan for around an hour and fifteen minutes, or until tender all the way through.

Prepare the marshmallow topping while the sweet potatoes cook.

Combine egg whites and cream of tartar in the bottom of a mixer bowl, fitted with a whip attachment. Begin whipping the whites and tartar on low speed. Meanwhile, combine corn syrup, water, and sugar in a small saucepan. Before bringing it to a boil, ensure that the sugar is completely hydrated before adding any heat. Cook the syrup until the temperature reaches 236-240 degrees F. Slowly add the syrup down the side of the mixer bowl while whipping at high speed. Once all of the syrup is added, continue to whip on high speed until the fluff has cooled to room temperature, about 10 minutes. Move fluff to a piping bag fitted with a large piping tip. Reserve until further use.

Once sweet potatoes are cooked through, remove the flesh from the skins and mix with mascarpone, toasted pecans, and John Henry’s Sugar Maple Rub in a bowl. Transfer mixture to a deep-dish pie pan and spread out evenly.

From here you can either reserve the mash and cover it with foil in a warm oven, and then pipe the marshmallow fluff and char with a torch right before serving. Or you can pipe the marshmallow fluff over the top and place it in a hot oven and broil to char the top.

Charred Marshmallow fluff is the stuff of dreams.

You might also enjoy: Barbecue Smoked Carrots

One word: SUMPTUOUS!


Is it dessert? Is it a vegetable side? We won't tell!

Happiness is a spoonful of this sweet potato casserole!

I agree to have my personal information transferred to MailChimp ( more information )
Chef Tom and our team spend hours in our Teaching Kitchen developing and proving new recipes so you know that when you're cooking something from us, it will be great. Sign-up here to get our best recipes, barbecue product overviews and offers straight to your inbox weekly.
We hate spam. Your email address will not be sold or shared with anyone else.
Yoder Smokers YS640 Pellet Grill


  1. Tim
    November 2, 2019

    Thanks Chef Britt. However the recipe online isn’t complete. The ingredients for the syrup isn’t included in the recipe. Keep the good stuff coming and thank you for your time and talent.

    1. Britt Shoffner
      November 5, 2019

      Hi Tim! Good looking out! I’ve updated the recipe with ingredients for the sugar syrup!

  2. Jeanette
    November 2, 2019

    Chef Britt. Looks like an awesome dish. I am sure I will try it. I agree with the last comment that the ingredients for the syrup was omitted.

    1. Britt Shoffner
      November 5, 2019

      Hi Jeanette! Good looking out! I’ve updated the recipe with ingredients for the sugar syrup!

  3. Brian
    November 7, 2019

    Can’t wait to try this! You mention the fluff can be stored up to a week. Should this be at room temp for that duration, or refrigerated? Thanks!

    1. Britt Shoffner
      November 8, 2019

      Room temp is the way to go! As it sits it may get a slightly different texture because air pockets will try to clump together. It will probably end up looking like the marshmallow fluff you buy at the store, but still very much delicious and usable! 🙂
      -Chef Britt


Leave a Reply