smoked sweet potatoes

These Smoked Sweet Potatoes are easy to make and are topped with a delicious cinnamon maple butter! After one bite of these, you&#x27;ll be completely hooked!

Smoked Sweet Potatoes

sweet potatoes

olive oil

salt

Tablespoons salted butter (softenend)

maple syrup

cinnamon

Preheat your smoker to 250 degrees F.

Wash and dry your sweet potatoes. Pierce them with a fork on all sides. Drizzle with olive oil, and rub all over the skin of the sweet potatoes. Season the sweet potatoes on all sides with the salt.

Place the potatoes on the smoker, close the lid, and smoke for 2 hours, or until the potatoes pierce evenly with a fork. A perfectly cooked sweet potato will have an internal temperature of 210 degrees F. so aim for your potatoes to be between 205-215 degrees F.

In a small bowl, whisk together the salted butter, maple syrup, and cinnamon. Set aside.

Remove the sweet potatoes to a serving platter, split your potatoes open with a knife, fluff the insides with a fork, and top with a spoonful of the maple cinnamon butter.

Fantastic wood-smoke flavor permeates these sweet potatoes that are soft and fluffy and amazing with cinnamon honey butter melting on top!

[cinnamon honey butter]

Preheat smoker to 250 degrees F. Wash and dry potatoes. Pierce all over with a fork. Rub sweet potatoes with oil and salt. Smoke for 2 hours until they have an internal temp of 210 degrees F.

Split open the potatoes, fluff insides with a fork, and serve with a big spoonful of cinnamon honey butter.

These smoked sweet potatoes can replace that old school sweet potato casserole because it will hit all those dessert notes with added benefit of smoke flavor from the grill!

Smoked Sweet Potatoes With Candied Pecans and Bourbon Caramel on the Big Green Egg

potatoes

butter*

rosemary

thyme

tsp salt

Cast iron skillet, Dutch oven,

brown sugar

butter

heavy cream

bourbon

tsp ginger

½ tsp black pepper

pecans

water

white granulated sugar

ginger

nutmeg

allspice

cayenne

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

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

Stabilize the Big Green Egg at 400 F, indirect.

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.

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

Sweet Potatoes

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

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

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

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

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

Candied Pecans

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.

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

Remove from heat and stir in the bourbon and spices.

Caramel

Slowly smoked over hickory wood chips in a stovetop smoker, these smoked sweet potatoes are so hearty and warming! Follow my step-by-step instructions to learn how to infuse your sweet potatoes with a wonderful smoky aroma. Serve them with sautéed greens or your protein of choice!

salt and pepper

vegan butter (for topping, optional)

Preheat the oven to 400 °F (200°C).

Clean the potatoes. Wash the sweet potatoes under cold water to remove any possible dirt. Pat them dry using kitchen paper towels.

Prick them. Using a fork or a thin knife, prick each potato multiple times. This will allow the steam to escape and the potatoes to bake more evenly.

Roast until tender. Next, line a baking sheet with parchment paper and place the sweet potatoes on top. Roast for about 50 minutes or until they are completely tender. You should be able to pierce them with a knife easily.

Open them. Remove the sweet potatoes from the oven and slice them in half without going all the way through. This will allow the smoke to penetrate the flesh during the smoking step.

Roast the sweet potatoes

Prepare the smoker. Remove the lid, rack, and drip tray of a stovetop smoker. Sprinkle about 3 tablespoons of wood chips in the bottom of the smoker. Next, place the rack and drip tray back on top.

Add the sweet potatoes. Place the sweet potatoes on the rack and close the smoker with the lid. If you have trouble closing the smoker with the lid, slightly press the potatoes so they can fit inside the smoker.

Smoke them. Finally, heat the smoker on the stove over medium heat. It will take 10-15 seconds before some smoke starts to appear. Let the sweet potatoes smoke for about 10 minutes. After that, turn off the heat and keep the smoker closed for another 10 minutes. This will allow the remaining smoke to infuse the sweet potatoes even more!

Season. Finally, season the sweet potatoes with salt and pepper, and enjoy!

You can store the smoked sweet potatoes for up to 4 days in the refrigerator.

Smoke them

OMG!!! This is the most delicious sweet potato recipe I've made. I'm sure I'll be making more in the near future. Thank you Thomas.

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The most viewed smoked sweet potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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