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Smoked Thai Spiced Sweet Potatoes

Cooking Time2 Hours

Description

These Sweet Potatoes are topped with a Sugar Free Maple Cinnamon Butter a shot. With inspiration from Hey Grill, Hey by Susie Bulloch, with @Higher Grilling BBQ healthy twist on a Thanksgiving staple.HUGE hit around our dinner table. Smoked for 2 hours on a Char-Griller Akorn over B&B Charcoal lump with cherry chunks, then infused with Thai Spice from Fresh Jax and a dallop of sugar free Maple Cinnamon butter on top.

Ingredients

(5) Sweet Potatoes or Yams
Olive Oil
Himalayan Pink Salt
Thai Spice
Sugar Free Maple Syrup
Maple Cinnamon Seasoning
Butter

Sugar Free Maple Cinnamon Butter

1 stick of butter, salted and soft
SF Maple Syrup, 1/4 cup
Maple Cinnamon Spice, 2 TBSP

instructions

Sweet Potatoes

Start by venting the potatoes with a fork
Brush EVOO on the potatoes, fully covering them
Sprinkle with Himalayan pink salt
Heat your grill to 300° (We used our Akorn with B&B lump charcoal
Put the smoking stone in place
Place your potatoes around the grill so they get indirect heat (This allows them to cook and absorb the smoke flavor without burning)
Add a flavor chunk (We used Cherry)
Flip the potatoes at the 1 hour mark
Pull the potatoes when they are soft and have some give when you press in on them (Be careful as these will be extremely hot)
Open the potatoes down the middle (Again, use caution as they will be hot)
Use a fork to mix in Thai spice seasoning with the potato
Add a dallop of butter and let it melt for an amazing side to Thanksgiving