Smoked Sweet Potatoes

Discussion in 'Veggies' started by seandje, Oct 1, 2009.

  1. seandje

    seandje Fire Starter

    Has anyone smoked sweet potatoes? I'm sure someone has. Got any recipes/tips?
  2. baberuth100

    baberuth100 Newbie

    Aw -- it is that time of year in NC. I have an electric smoker. I usually cook about 2.5 hours at 225 -- about a med sized potato. Use whatever wood I need for the other items that are cooking. Never get much smoke flavor through the skin. Do not poke any holes. Usually throw a garlic bulb in with about 1.5 hrs left in the cook.

    Then I take it out, peel the skin and add butter and brown sugar.

    I need to get out to the farmers market soon...
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I was thinking about it after watching Bobby Flay Grill some the other day...
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I have never smoked them but it would make the wife happy for alittle while and I guess that would make me happy to smoke them for her. So somebody help us I would just cut slit in them and pour in some butter and alittle spices mixed in and throw them in the smoker. Yummo for sure
  5. flash

    flash Smoking Guru OTBS Member

    Smoked Potatoes

    These are basically smoked potatoes with an herb and spice rub. Sounds like barbecue to me.
    • 8 baking potatoes (Yukon gold's are good for this)
    • 1 cup bacon grease, softened, not melted
    • HERB MIX:
    • 2 tablespoons ground sage
    • 2 tablespoons granulated garlic
    • 2 tablespoons dried parsley
    • 2 tablespoons salt
    • 2 tablespoons coarsely ground black pepper
    • 2 tablespoons sugar
    • 2 tablespoons paprika
    Wash and dry potatoes. Rub warm, soft bacon grease ( I just use butter at times ) into the skin of each potato, covering completely. Mix the herbs together; roll each potato in herb mixture, making sure to cover completely. Puncture each potato several times. Place on hot grill in a smoker, and smoke for 1 hour at 250 deg, turning once. Remove potato and wrap each in double layer of heavy duty aluminum foil. Seal the foil and place back in smoker for another 1 to 1 1/2 hours or until soft when poked.
    I like to open them up the last 1/2 hour or so to make the skin alittle more crunchy. Sweet potatoes work too and actually will take less time to do.

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