Twice Smoked Sweet Potatoes

Pierce each sweet potato 3–4 times on each side with a fork, then coat with extra virgin olive oil and sprinkle with salt.

Place the sweet potatoes on a preheated Traeger grill at 400°F and smoke for 45–60 minutes, or until a probe inserted into the thickest part registers tender.

Remove the sweet potatoes from the grill and let them cool for a few minutes until they can be handled safely.

Slice off the tops of the potatoes and scoop the flesh into a large bowl; set the skins aside.

Add maple syrup, brown sugar, softened butter, heavy cream, optional bourbon, a pinch of salt, and cinnamon to the scooped sweet potato flesh; mix until smooth and well combined. Taste and adjust seasoning if needed.

Prepare the pecan crumb topping by mixing flour, brown sugar, softened butter, vanilla bean paste, cinnamon, and chopped pecans; refrigerate the mixture while you fill the potato skins.

Fill each sweet potato skin with the creamy sweet potato mixture, then sprinkle mini marshmallows on top and add the chilled pecan crumb topping.

Return the filled potatoes to the Traeger grill, lower the temperature to 375°F, and smoke for 15–20 minutes, or until the topping is golden brown and the marshmallows are lightly melted.

Remove from the grill, allow to cool for a few minutes, then serve.