Did you know that you can smoke sweet potatoes? Whether you do it for the light smoke flavor or for the convenience of making a side at the same time as the main entree, it's a very good idea and I'll show you the easy steps below to smoked sweet potato nirvana!
- Sweet Potatoes (as many as you'd like)
- Olive oil
- Kosher salt
- Brown Sugar (optional)
- Jeff's original rub (optional) (Purchase formula here | Purchase bottled rub)
Scrub the potatoes under cool water to remove any dirt, grime, etc.
Dry them with a clean paper towel.
I was always taught to poke potatoes before baking them to let the steam escape and prevent exploding.. there is a lot of skepticism regarding this being really necessary but I figure it's easy to do and life is too short for taking these kind of chances. It's your potatoes.. so, you assume the risk;-)
Brush on some olive oil..
Then some kosher salt.
Voila! They are ready for the smoker!
At 225°F, you are looking at 2.5 to 3 hours however if you crank the heat up to about 275-300, you can get these done in about 1 hour 30 minutes.
Place the potatoes directly on the rack or leave them on the cooling rack and set the whole thing in the smoker.
let them cook with smoke flowing until they are soft just like you like them.
If you like them al dente, then you can remove them a little sooner or if you like them really soft (like I do) then leave them longer.
If they get done before the other food, keep them hot for several hours in the oven at 170°F.
You can eat them savory or sweet or try both and see which you like better.
I paired these sweet potatoes with some citrus rosemary cornish hens and the combination was a hit!
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff! -Susan T.
Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point! -Charles W.
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! -Peter S.
Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! -Michelle M.
I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. -Darwyn B.
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