Yield
1 (9–10 inch) pie
Grill Temperatures
350°F and 400°F
Ingredients
- 2 lbs sweet potatoes
- 14 oz sweetened condensed milk
- ¼ cup light brown sugar
- 2 large eggs
- 6 tbsp unsalted butter, melted
- 1 tsp ground cinnamon
- ½ tsp ground ginger (optional)
- ½ tsp nutmeg
- 1 tsp vanilla extract
- ½ tsp fine sea salt
- 1 (9–10 inch) premade pie crust
- 8 oz marshmallow fluff
Instructions
1.
Roast the Sweet Potatoes. Preheat the Traeger grill to 350°F. Pierce the sweet potatoes several times with a fork and place them on the grill. Cook for 1 hour, turn the potatoes over, and continue cooking until the internal temperature reaches 210°F. Remove from the grill, cool, and refrigerate overnight.
2.
Blind Bake the Crust. Preheat the grill to 400°F. Place the pie crust into a pie pan and prick the bottom with a fork.
Line with parchment paper or foil and add pie weights or dried beans. Bake for 15 minutes. Remove the weights and foil, then bake an additional 5 minutes. Remove from the grill and cool to room temperature.
3.
Prepare the Filling. Reduce the grill temperature to 350°F. Peel the sweet potatoes and measure 3 cups mashed. Place the potatoes, melted butter, eggs, brown sugar, and sweetened condensed milk in a blender and process until smooth. If needed, strain through a fine mesh sieve for a smoother texture. Add cinnamon, ginger if using, nutmeg, vanilla, and salt. Blend until combined.
4.
Bake the Pie. Pour the filling into the prepared crust.
Cover the crust edge with foil. Bake for 45–50 minutes, until the center is nearly set with a slight jiggle.
5.
Finish the Pie. Cool the pie to room temperature. Spread marshmallow fluff evenly over the surface. Broil at 500°F or use a torch to caramelize the top.
6.
Serve. Serve warm or chilled.
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