Savvy grillers know that a good pellet grill – take the Camp Chef Woodwind for example – have good enough heat control to double as an outdoor oven. While they are awesome for steaks and burgers … they are also great for non-traditional summer sides, like “Sweet Potato Casserole”.  The recipe is below written below, and we linked a video we found online that’s pretty close to the way we make it, and we included that for the visual learners out there. The twist on this recipe is to simply use your pellet grill instead of the kitchen oven and cook the Sweet Potato Casserole before you grill the steaks.
Cooking steaks is pretty straight forward. We prefer our Signature Seasoning or SPG but salt & pepper work too – always season before cooking. Cook them on a 400F-ish grill until the internal temp of the steak reaches about 115F, then and remove & rest. That will yeild a perfect rare/medium rare. If you prefer medium rare, remove from the grill at approx 120F, and we suggest removing from heat at approximately 125F for medium. The steaks will continue to warm up after they come off the grill so these internal temps factor in a little of what we call “coast up” temperature.
We really hope you enjoy this family favorite of ours!
  • 1 large (29 oz.) can sweet potatos (or yams), drained
  • ½ cup unsalted butter, melted
  • ⅓ cup AA cream (2% milk will work)
  • ¾ cup sugar
  • 1 tsp. vanilla extract
  • 2 beaten eggs

For the topping:

  • 5 tbsp. unsalted butter, melted
  • ⅔ cup brown sugar
  • ⅔ cup flour
  • 1 cup chopped pecans

Watch the Video here: