So I jumped the gun and kegged a smash ,2 row, cascade, a bit early and stuck the keg into a 40 degree fridge for a week or so. I put a little co2 to it and gave it a try. Butter, buttery, butterscotch. My question is, can I yank the keg from the fridge, remove the pressure and hit it with some sugar. I would then let sit at 65 for a few weeks like I would a bottle. I wonder if there is any way to save this batch. Please help.

I would think that all you would need to do is release the pressure on the keg and just let it sit at room temp for a few days and that should take care of it.

Depends on the amount of yeast in there. I'm sure you have some, but how long will it take now that you kegged it and have little left?

I hate diacetyl with a passion. If it was me, I'd probably de-pressurize, bring it to room temp, pitch some yeast, then pray.