Shelly's Recipe

Grilled - HICKORY PECAN SMOKED BOURBON GLAZED SWEET POTATOES

Category: Sweet Potatoes

8 medium to small sized sweet potatoes
1/4 cup Bourbon (not more the 80 proof)
1 1/2 cups brown sugar
1 tsp allspice, crushed red pepper and course ground pepper
1/4 lbs sweet-cream unsalted butter
2 tbsp Kosher or Sea salt.
1/4 cup of fresh spring water

Heat a large deep skillet (seasoned cast iron works best) to a medium heat either on a stove top or in a oven (smoking does not take place until the last 20 minutes). Add bourbon, water, butter when skillet is warm. When liquid gets hot (do not let it boil) back off heat a little and add dry ingredients (hold back 1/2 cup of brown sugar).

Placed washed but not peeled sweet potatoes in the skillet and cover for 30 minutes on medium low heat. Uncover and flip sweet potatoes. Use a can or bottom of something similar in size and press each potato causing it to break open but do not smash it down more then a 1/2 inch to 3/4 inch. If potatoes are difficult to break leave sit on medium low heat until tender enough to break.

Remove skillet from heat source and sprinkle remainder brown sugar on top of the sweet potatoes and place in smoker uncovered for 30 minutes. Your smoker should be between 225-250 degrees and producing good smoke from 50/50 Hickory/Pecan chips.
Note: for extra flavor add some crushed red pepper and bourbon to the water you soak your wood chips prior to smoking.