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Smoked Sweet Potatoes?

post #1 of 18
Thread Starter 
I'm falling off the diet wagon for Thanksgiving. I'm smoking some small pork loins. I found a small sack of sweet potatoes at Sam's and thought I'd give them a try. I've never smoked sweet taters.

Any suggestions for prepping them?
post #2 of 18

I have never tried smoking Sweet Potatoes but it sounds interesting. Are you a Straight from the Jacket with butter kind of guy, or like the Thanksgiving Candied style?...I am the only one that really likes them in my house so I think I may play this year as well...JJ

post #3 of 18

my wife would luv this let me know Im in

 

so many possibilities 

post #4 of 18

Ok I do believe I will follow this Recipe but instead of the second Baking at 350*F I will go in the Smoker at 275*F, highest I can get in a MES, and Smoke about 2 hours. If the Topping is not crisp enough, a couple minutes under the Broiler should fix that and some Mini Marshmallows browned with a Torch would finish the decadence of the whole deal... I will also sub Maple Syrup for all of the Brown Sugar in the Filling but use the Brn Sugar in the Topping...JJ

 

http://www.saveur.com/article/Recipes/Sweet-Potato-Casserole-With-Pecan-Crumble

post #5 of 18

   Can't wait to see how this turns out! I'll be watching.

 

 

  Mike

post #6 of 18

I do these often!! Just got half a dozen Huge ones for T-day! The trick for me is to smoke them untill the skins start to leak just a little fluid, and then a lttle longer...Some of the Tater will be starting to carmalize by this point, and they will be very soft.Turn em over if you like at this point for better consisency on the carmaliation. With care, the skins can be peeled of easily,and the tater left whole for presentation.  mine are 3 to 4 inches thick this time, i expect 6 to 8 hours to carmalization... 4 to 6 hours for mashable with butter... figure about 2 hours for the skinny ones. Hard to overcook, but I guess you could...Brings out the nutty flavors very well.. Probably as many ways to prep and eat as we have members here! Yams are just as good. Mashed, fried, soups, candied, pies, all fair game...Just plan ahead, this ain't fast food.. Day ahead and a reheat might be in order for some meal plans.....they won't over smoke if left in the skins plain til done. Leave in the skin to store for acouple days if you can stand to wait... Oh, did I mention Squash?

post #7 of 18

I smoke sweet potatoes all the time and find that the best way to get the smoke flavor is to cut them in half and put them in the smoker at 225* for about 2 to 3 hours (til they are nice and soft), then take them out and add your choice of seasonings.  I like just plain butter or margarine but Trevor likes cinnamon/sugar.

 

Good luck

post #8 of 18

Ooooooo. that could be a good 'ditto' JJ.

 

 Have fun and...

post #9 of 18
Thread Starter 
I'm not gonna do the candied style that Chef JJ described. I just want them right out of the peeling with maybe a tad of butter.

So, you guys who smoke 'em - do you wrap 'em in foil or just put 'em on the grill? I will probably fork the skins so they don't steam up and explode. I'm gonna be smokin' 3 small pork tenderloins. They probably won't take long to get to temp, so I'll put the taters on an hour or so early. This will be T-day dinner with some salads.
post #10 of 18

just put them on......till they caramalize is best. don't be scared

post #11 of 18

Gonna smoke my first set of sweet's, can't wait!!

post #12 of 18
I have smoked sweet potatoes quite a few times And have Been very happy with this approach. Cube into approx 2 inch cubes toss with melted butter and paprika. This will keep them looking appetizing with a deep reddish brown color, without it they can get rather grey, and who wants grey food? Smoke for 3 hours. I use a combination of apple and cherry. Finish off with salt and fresh ground black pepper and a drizzle of Thai sweet chili sauce (available at most supermarkets) . It is a savory dish that will blow your guests away and they will wonder why they have ever eaten sweet potatoes any other way. This recipe is a winner winner chicken dinner and pairs very well with bourbon.
post #13 of 18
Quote:
Originally Posted by Lilweebs View Post

I have smoked sweet potatoes quite a few times And have Been very happy with this approach. Cube into approx 2 inch cubes toss with melted butter and paprika. This will keep them looking appetizing with a deep reddish brown color, without it they can get rather grey, and who wants grey food? Smoke for 3 hours. I use a combination of apple and cherry. Finish off with salt and fresh ground black pepper and a drizzle of Thai sweet chili sauce (available at most supermarkets) . It is a savory dish that will blow your guests away and they will wonder why they have ever eaten sweet potatoes any other way. This recipe is a winner winner chicken dinner and pairs very well with bourbon.


There's something that DOESN"T pair with bourbon? :)

post #14 of 18
Quote:
Originally Posted by SStoney View Post

just put them on......till they caramalize is best. don't be scared

How do you know when they are caramalized?
post #15 of 18
Quote:
Originally Posted by FloridaSteve View Post


How do you know when they are caramalized?

 

Fructose in Sweet Potatoes, Fruit and Honey all Caramelize at temps above 230°F. So, smoke at higher temps until they are Golden Brown...JJ

post #16 of 18
Thanks, JJ!
post #17 of 18

I love smoked sweet potatoes. Soft, sweet taste and burnt smell1 Once my husband made me try those ans then I became a fan.

post #18 of 18

It has attracted many ones. So I am waiting for what will comes up from this?

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