Spiced Loaded Sweet Potatoes

Loaded is putting it mildly! These sweet taters combine with brown sugar, butter, Frangelico, eggs, pecans, vanilla, and our Salted Coffee Rub to create a side dish that should serve 6-8 people. Of course, first it has to make it to the table, so be sure you don’t eat it all before your guests arrive.

  • Prep Time

    5 Minutes
  • Marinate Time

  • Cook Time

    2.5 Hours
  • Serves

    6-8 People
  • Pellets

  • Measurement
  • Ingredient
  • Note


  • 4 lbs
  • Sweet potatoes, washed skin on
  • 1/2 cup
  • Milk, 2%
  • 1 cup
  • Brown sugar
  • 1/2 cup
  • Butter
  • 1/4 cup
  • Frangelico
  • 1 Tbsp
  • Vanilla extract
  • 2 ea
  • Eggs, large
  • 1 cup
  • Brown sugar
  • 1/2 cup
  • Flour, all purpose
  • 1 cup
  • Pecans, chopped
  • 4 Tbsp
  • Butter, softened to room temperature


  1. Poke 3-4 holes with a sharp knife or skewer into the potato skins. Place potatoes on a foil lined sheet tray. Place sweet potatoes in the 425°F oven and bake for 50 minutes.
  2. Remove potatoes from the oven and allow to cool at room for 1 hour. Cut the potato in half and scoop the meat from the potato out and place into a large mixing bowl.
  3. In a sauce pot, heat Frangelico, butter, brown sugar, milk and Dickey’s Salted Coffee Rub and lightly boil for 5 minutes to reduce by 50%.
  4. Remove for the heat and pour the hot liquid over the sweet potato in the mixing bowl. Add vanilla and whip potatoes until smooth. Add 2 eggs and whip until smooth.
  5. Spread the sweet potato mixture into a casserole dish 9×13.
  6. Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
  7. Bake in a 350° oven for 35 minutes.

Recipe Categories: Bake, Sides, Vegetables