Sweet, fluffy, and a little smoky... when you cook sweet potato casserole in a wood-fired Ooni oven, this classic dish from Ooni ambassador James Synowicki gets a whole new depth of flavor. We recommend using pecan wood to add a burst of nuttiness, but however you decide to bake it — wood, charcoal or gas — one thing is certain: This easy recipe (using just six sweet potatoes) will be the best version you’ve ever made. You might even find yourself reaching for a second scoop of gooey, marshmallow-y potatoes instead of a slice of pecan pie, or even turn leftovers into breakfast the next morning. We won’t tell anyone.

Note: If you’d like to make this ahead of time, assemble the casserole, but don’t bake or add the toppings. Cover tightly and refrigerate for up to 3 days. Remove from the refrigerator while preheating the oven and bake as per directions.