How long did you smoke them for? And at what temperature?
I found that Sweet Potatoes don't take as long as white potatoes do. Very surprising when they seem as hard as a rock.
Here is an old potato rub recipe that we used alot on both types.
These are basically smoked potatoes with an herb and spice rub. Sounds like barbecue to me.
INGREDIENTS:
• 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
PREPARATION:
Wash and dry potatoes. Rub warm, soft bacon grease 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.
** When I made these, my potatoes took longer. I omitted the 'foil step' and the potatoes were crunchy on the outside. These were the hit of the party. I'll definitely make them again.
Now, have you ever ran into "WHITE" Sweet Potatoes yet?? Very good, a different texture. We only seem to find them in North Carolina or North Georgia.
