Grilled Sweet Potato Casserole makes a flavorful, easy side for holiday dinners or weeknight meals. Whole sweet potatoes can be cooked on the grill alongside your main dish, then mashed with butter and brown sugar and finished with crisp bacon and chopped pecans for a savory-sweet casserole without marshmallows.
This version pairs beautifully with grilled ham, turkey, or pork chops and offers a smoky depth from the grill plus a satisfying mix of textures from creamy potatoes to crunchy pecans and bacon.
Baked or grilled sweet potatoes are simple on their own, but this casserole elevates them into a show-stopping side. The recipe is straightforward and scales easily if you’re feeding a crowd.
Ingredients Needed
- Sweet Potatoes
- Butter
- Brown Sugar
- Smoked Paprika
- Kosher Salt
- Cooked Bacon
- Pecans
Step By Step Instructions
- Scrub the sweet potatoes and pat dry. Pierce each several times with a fork so steam can escape.
- Place the potatoes on a pellet grill or on the cooler side of a charcoal grill (indirect heat). Roast at roughly 350°F (175°C) for 1 to 1¼ hours, or until tender when squeezed gently.
- Remove the potatoes from the grill and let cool slightly.
- Peel the potatoes, dice or roughly chop them, and transfer to an ovenproof dish or a cast iron skillet.
- Fold in melted butter, brown sugar, smoked paprika, and kosher salt. Mash the mixture to your preferred consistency — smooth or slightly chunky. You can whip with a mixer for extra creaminess.
- Top the mashed sweet potatoes with crumbled cooked bacon and chopped pecans.
- Return the dish to the grill (indirect heat) or place in a preheated 350°F (175°C) oven and heat for about 30 minutes, until warmed through and slightly set.
- Keep the casserole warm until ready to serve. Garnish with extra pecans or a drizzle of melted butter if desired.
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the casserole gently in a skillet over medium heat or in a 350°F (175°C) oven, stirring occasionally until heated through.
More Holiday Side Dishes on the Grill
If you enjoy grilled sides, consider other smoky recipes like smoked chicken and dressing, smoked green bean casserole, stuffed onions, potatoes au gratin, or smoked mac and cheese. Each offers a complementary flavor and texture profile for a full holiday spread.
If you’re planning a holiday menu or a celebratory meal, this grilled sweet potato casserole is simple to prepare, easy to double, and brings a balance of sweet, smoky, and savory flavors that guests will love.
If you try this recipe, please leave a comment and rating — it helps others find and enjoy it!
Print Recipe
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 recipe as needed.