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Pumpkin Pie Burnt Ends

Prep Time: 15 Min | Cook Time: 2 Hrs

Ingredients

  • 1
    4 to 5 Sweet Potatoes
  • 2
    5 Tbsp Pumpkin Pie Spice
  • 3
    2 Tbsp Brown Sugar
  • 4
    2 Sticks of Butter
  • 5
    1 Cup Packed Brown Sugar
  • 6
    2 Tbsp Light Corn Syrup
  • 7
    1/2 tsp Cinnamon
  • 8
    1/2 tsp Nutmeg
  • 9
    1 Cup Chopped Pecans

Char-Griller Ambassador Steve Dotson proves over and over that he's super inventive with his grill. His latest Pumpkin Pie Burnet Ends recipe is no exception. All the best flavors of fall and BBQ all in one bite? Yes please! 

"With Thanksgiving right around the corner and pumpkin spice season in full effect I thought it would be a great time to unveil my latest creation and show you how to make pumpkin pie burnt ends on the Char Griller AKORN Kamado.

This recipe can be served as appetizers, dessert, or just a decadent snack on these crisp fall days. There’s not much to it but it is 100 percent worth the time to do it and do it right."

Instructions

1. Start half a charcoal of chimney, drop into AKORN after fully ashed over and add two pieces of apple wood. 

2. Insert Smokin' Stone, close AKORN and adjust dampers until it reaches 325 degrees. 

3. Clean, peel, and cut 4 to 5 sweet potatoes into burnt end chunks roughly an inch and a half by an inch and a half.

4. Once your sweet potato burnt end chunks are cut, get them into some water for about half an hour to soak and get rid of some starch.

5. After they soak, pat them dry and begin to apply your pumpkin spice seasoning.

6. Once all the sides are coated in seasoning go ahead and load the sweet potato burnt ends onto a cooling rack and apply a little bit of brown sugar to the top of them.

7. Place the cooling rack on the AKORN grate and let it cook for about 2 hours.

Tip: I’d recommend coming out and checking them every half an hour by squeezing the biggest chunk and once it feels soft enough that you could squish it they’re done.

8. In true burnt end fashion we need to sauce them up, so we’ll throw together a praline sauce by combining the butter, 1  cup brown sugar, corn syrup, cinnamon, nutmeg, and chopped pecans.

9. Coat the sweet potatoes in the sauce and roast in the AKORN for about 3 minutes.

10. At this point they’re ready to eat, just add some whipped cream and enjoy.

This recipe exceeded all of my expectations so definitely give it a try and if you do, let me know how it turned out for you.


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