Cheryl Alters Jamison, Bill Jamison

Drunken Sweet Potatoes

Preparation info
  • Serves

    4

    as a side dish
    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

Tipsy from tequila, these potatoes enhance any Southwest barbecue spread.

Ingredients

  • ¼ cup unsalted butter
  • 1¼ pounds grated sweet potato (from about 1 large

Method

  1. Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
  2. In a cast-iron skillet or smoke-proof baking dish, melt the butter. Stir in the sweet potatoes and then pat the potatoes down into a thick, even layer. Sprinkle the brown sugar and the salt over the potatoes.
  3. Transfer the potatoes to the smoker and cook for 1 hour. Stir in