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Smoked Sweet Potatoes

Smoked sweet potatoes topped with butter and honey.
Photo by Jack Sorokin

Sweet potatoes are a little slice of dessert for dinner. So if you are looking for something to sweeten up the holidays or a classic backyard cookout, look no further than these smoked sweet potatoes. The subtle smoke flavor paired with the natural sweetness of sweet potatoes just calls out for a drizzle of brown sugar butter.

Special equipment: There are many excellent grills on the market that can double as smokers. If you get serious about barbecue, though, I recommend getting a classic offset smoker. For those not interested in that, most enclosed grills will work fine. Either way, make sure you have a sturdy heat-resistant shovel for transferring the hot coals if you’re starting with a wood fire. (Feel free to use lump charcoal with wood chunks or chips as your fuel source instead.) If you are using wood, a burn box allows you to keep a roaring fire that will continually create coals for the smoker. If you do not have a burn box, then a firepit or charcoal chimney will help with replenishing the coals. 

For this recipe, set up a two-zone fire, meaning one side will host the fire itself while the other side remains cooler. Check the temperature of your smoker until the cool side of the grill or smoker reaches a medium-low temperature of about 275°F before you begin cooking. As coals become ready, keep adding them to the fire to maintain the temperature.

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Ingredients

4 servings

4 sweet potatoes, cleaned
2 Tbsp. (30 g) light brown sugar
2 tsp. ground cinnamon
2 tsp. kosher salt
1 tsp. allspice
4 Tbsp. (56 g) unsalted butter
1 Tbsp. (20 g) honey

Step 1

Using a fork, poke a few holes in the skin of the sweet potatoes. Set them aside. 

Step 2

Preheat your smoker to a medium-low temperature (about 275°F).

Step 3

Place the sweet potatoes into the smoker and cook for about 1 hour, or until they begin to soften inside. Wrap the sweet potatoes in aluminum foil and return to the smoker for 1 hour until completely softened. Pull the sweet potatoes off the and let cool for 2 minutes.

Step 4

While the sweet potatoes cook, in a small bowl, stir together the brown sugar, cinnamon, salt, and allspice. Set aside.

Step 5

Slit open the cooked sweet potatoes. Top each with 1 tablespoon (14 g) of butter, a sprinkle of the brown sugar spice mix, and a drizzle of honey. Serve immediately.

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Images and text from Food by Fire © 2021 Quarto Publishing Group USA Inc. Text © 2020 Derek Wolf. Buy the full book from Quarto or Amazon.

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