Step 1

Wash the exterior of the sweet potatoes to remove any dirt and pat them dry.

Step 2

Using a fork, poke holes in the potato.

Step 3

Melt the butter in a sauce pan with the herbs to infuse the flavor, then remove the herbs from the pan.

Step 4

Baste the potatoes.

Step 5

Stabilize the Big Green Egg at 400 F, indirect.

Step 6

Place the potatoes on the grill in a baking dish, this will reduce the mess and bake until fork tender, about 1 hour, basting with the butter mix every 15 minutes.

Step 7

Once complete, cut them open and top with candied pecans and caramel.

Step 8

In a large bowl, whisk the egg whites with the water until frothy.

Step 9

In a separate bowl, mix together the sugar and spices.

Step 10

Toss the pecans in the egg white mix until they’re coated, then pour in the dry ingredients and toss until evenly distributed.

Step 11

Smoke at 250 F indirect, stirring every 15 minutes until they’re golden brown, 45 minutes to an hour.

Step 12

Allow them to cool completely for the shell to harden and enjoy

Step 13

Place the butter and sugar in a heavy bottom sauce pot over medium high heat and allow the ingredients to boil together until it reaches a dark amber color.

Step 14

Reduce the heat and whisk in the heavy cream and continue to cook for about 1 minute.

Step 15

Remove from heat and stir in the bourbon and spices.

Step 16

Enjoy!