Smoked Sweet Potato Casserole with Candied Bacon-Pecan Topping

If you want to elevate your holiday sides, this smoked sweet potato casserole delivers. Creamy and rich with a touch of maple sweetness, it’s brightened by a smoky BBQ note and finished with a crunchy candied bacon and toasted pecan topping.

This dish balances sweet, savory, and smoky flavors. If you’re already smoking a turkey or ham, pop this casserole in the smoker too — it’s a guaranteed crowd-pleaser.

Why I Love This Recipe

The candied bacon-pecan topping adds crunch and a salty counterpoint to the sweetness.
Easy to make ahead — assemble in advance and finish on the smoker or in the oven.
Flexible cooking methods — works on a smoker, grill, or in the oven with great results.

Ingredients

Sweet Potato Base

4 large sweet potatoes
4 tablespoons unsalted butter, melted
½ cup heavy cream
¼ cup maple syrup
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon smoked paprika
½ teaspoon salt

Candied Bacon Pecan Topping

6 slices thick-cut bacon
1 cup pecans, roughly chopped
⅓ cup brown sugar
2 tablespoons melted butter
½ teaspoon cayenne pepper (optional)
½ teaspoon kosher salt

Instructions

Step 1: Fire up the smoker

Preheat your smoker or grill for indirect heat at 375°F. Use pecan, maple, or cherry wood for a balanced smoke that complements the sweet potatoes.

Step 2: Cook the sweet potatoes

Wash and pierce the sweet potatoes, then place them directly on the grates. Smoke for 45–60 minutes, or until a fork easily pierces the center.

Step 3: Mash and mix

Allow the potatoes to cool slightly, peel, and transfer to a large bowl. Add melted butter, cream, maple syrup, brown sugar, vanilla, cinnamon, smoked paprika, and salt. Mash until smooth and transfer the mixture to a greased cast iron skillet or baking dish.

Step 4: Make the topping

Cook the bacon until crisp, then chop it into pieces. In a bowl, combine the chopped bacon with pecans, brown sugar, melted butter, cayenne (if using), and salt, tossing until everything is well coated.

Step 5: Assemble & smoke again

Spread the bacon-pecan mixture evenly over the sweet potato base. Return the skillet to the smoker and cook another 20–25 minutes, until the topping is bubbling and caramelized.

Step 6: Serve hot

Let the casserole rest about 5 minutes, then serve straight from the skillet. The result is smoky, sweet, and pleasantly salty — an ideal holiday side.

Hint: You can bake this in the oven if you don’t have a smoker. Roast the potatoes at 375°F for the same amount of time and follow the same assembly steps.

Tips for the Best Smoked Sweet Potato Casserole

Add extra smoke: For a stronger smoky flavor, leave the sweet potatoes on the smoker an additional 10–15 minutes before mashing.

Make ahead: Prepare the mashed sweet potatoes and topping the day before, refrigerate separately, then assemble and finish on the smoker before serving.

No smoker? Bake at 375°F — you’ll still get a delicious sweet and salty contrast even without smoke.

Serving Ideas

This casserole pairs beautifully with roasted or smoked turkey, glazed ham, or smoked brisket. It also makes a standout contribution to BBQ potlucks, where the sweet potato base soaks up smoke and the candied bacon adds texture to cut through richer mains.

Storage

Cover the skillet with foil and refrigerate for up to 5 days. To reheat, warm the skillet in a 350°F oven for about 30 minutes, or until heated through.

If you enjoyed this recipe, try other easy crowd-pleasing dishes and desserts for your next gathering.

Red, White and Blue No Bake Cheesecake (Easy 4th of July Dessert)
Viral Dot Cake Recipe
Mexican Street Corn Poppers
Meatball Sub bites