Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Sweet Potato Pan Cake

Ingredients

30 oz Sweet Potatoes (crushed) (I used real potatoes not canned)
4 Whole eggs
12 oz Evaporated Milk
1 1/2 cups sugar
1 tsp Dizzy Pig Pineapple Head
2 tsp Cinnamon
1 tsp Nutmeg
1 box Yellow Cake mix
3/4 cup melted Butter


Instructions
Mix together the sweet potato, eggs, milk, sugar, DP Pineapple Head, cinnamon, nutmeg. Pour into a slightly greased 13 x 9 inch pan.
Sprinkle the yellow cake mix on top. (do not mix in batter). Gently spread the cake mix on top of batter so it is even across the pan. Sprinkle a little more Pineapple Head on the cake mix. Pour butter evenly over the cake mix.
Set Big Green Egg up indirect with platesetter feet down. Get the BGE to 350. Place the 13 x 9 pan on the platesetter. Put something under the pan to lift the pan off the platesetter like BGE feet, copper t's, etc.
Bake 1 hour (turn pan every 20-30 minutes to avoid hot spots) until a toothpick comes out clean.
Serve hot or cold with whipped cream or ice cream.
NotesThe original recipe calls for Pumpkin but we prefer sweet potatoes.Number of Servings: 24Time to Prepare:
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