Preheat your grill to 350F.

Roast your sweet potato until soft and cooked through. Time will vary based on size and shape.

I put my cooked and peeled sweet potatoes through a potato ricer, alternatively you can scoop out the flesh and mash it with a fork.

In a small bowl, mix together the melted butter, brown sugar, and Holy Cow seasoning.

Pour it over the Traeger roasted sweet potato and mix.

Press the sweet potato mixture into a small buttered cast iron skillet.

Bake on your grill until warmed through and the flavors come together, 350F, 15-20 minutes.

In the meantime, prepare the Traeger Smoked Swiss Meringue.

In a bowl for a mixer, place the egg whites, sugar, cream of tartar, and pinch of salt.

Begin to whisk by hand, and place the bowl over a pot of simmering water.

Continue to whisk constantly until all the sugar has dissolved and the egg whites have started to lighten.

Transfer to the mixer with the whisk attachment.

Whip on medium high until stif peaks form.

Drizzle in the Traeger Smoked Simple Syrup and whisk until well incorporated.

Top the sweet potatoes with the meringue and toast with a kitchen torch. Serve warm.