Melted Sweet Potato Rounds
A super simple take on a classic sweet potato casserole, these sweet potato rounds are cooked until melting tender and then topped with a dollop of toasted marshmallow fluff. Decadent but easy.
Equipment
- Cutting board and big sharp knife
- Big cast iron skillet
- Spatula or turner
- Teaspoon
- Kitchen torch
Ingredients
- 2 pounds Red Sweet Yams or Sweet Potatoes
- 1/4 cup Signature Select brown sugar
- 1/2 a stick Lucerne unsalted butter
- 1/2 cup olive oil
- 2 tbsp O Organics Ground Cinnamon
- 1/2 cup Marshmallow Fluff
Instructions
- Preheat Traeger grill to 425* (use the grill at the same time you cook the brussels sprouts)
- Wash and cut the sweet potatoes into 1/2 inch rounds.
- In a big cast iron pan, toss the potatoes with equal parts melted butter and olive oil.
- Sprinkle with brown sugar and cinnamon and toss to coat. Add more brown sugar and cinnamon to your taste preference.
- Arrange the potatoes in a single layer in the pan and place the pan in the hot grill.
- Cook the potatoes for 10 minutes, and then flip the potatoes.
- Return the potatoes to the grill and continue cooking for 10 minute increments (flipping in between) until they are tender. This should take 20-30 minutes.
- Once the potatoes are tender, remove the pan from the grill and top each potato round with a scoop of marshmallow creme.
- Using a kitchen torch, lightly toast the marshmallow topping and serve.