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Maple Bourbon Butter Smoked Sweet Potatoes
Smokey Sweet Maple Bourbon Butter is the Ultimate Smoker Treat
Ingredients
- 4 Large Sweet Potatoes
- 2 tbsp Olive Oil
- 1 tbsp Kosher Salt
- 8 tbsp Butter (Room Temp)
- 2 tbsp Bourbon
- 2 tbsp High Quality Maple Syrup
- 1 tbsp Finely Chopped Pecans
- 1 tbsp Finely Chopped Chives
Instructions
- For a Big Green Egg or Kamado type grill, soak one cup of wood chips in water for one hour. Light the charcoal and when it comes up to 250 degrees F., scatter the drained wood chips over the fire. Add the grill grate. You do not need to use the plate setter for this recipe
- or any other type of grill or smoker, follow the manufacturer’s directions to prepare it for smoking and preheat it to 250 degrees F
- Scrub your potatoes and dry them. Then, using a knife or fork, pierce the top a few times
- Use a pastry brush or your hands and coat them lightly on all sides with olive oil. Top each with a generous amount of kosher salt
- Place the potatoes in the smoker and close the lid—smoke for approximately two hours
- While the potatoes are smoking, make the maple bourbon butter by combining the butter, maple syrup, bourbon, pecans, and chives in a small bowl
- Place the butter mixture on a piece of wax paper or parchment paper and roll up tightly in a cylinder. Twist the ends and store the package in the refrigerator to firm up
- Test the potatoes for doneness by gently squeezing them with a potholder or barbecue mitt. They should give easily and feel soft, somewhat like an overripe avocado or tomato. You can also pierce them with a fork; the fork should glide in easily with no resistance
- When the potatoes are done, remove them from the grill, split them open with a sharp knife, and gently push the ends toward the center to open them up
- Top with a generous amount of maple bourbon butter and serve immediately
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