Awesome Sweet Potatoes

93_confirmed · 05-03-2014, 07:18 PM

I took another stab at making sweet potatoes today and couldn't be happier with the results. I wrapped each tightly in foil and threw them directly on top of a hot layer of Stubb's. Cooked them for an hour and turned every 15 minutes. They. Were. Amazing. I had planned on mashing them with half/half, butter, etc. but they were so good plain with no seasoning at all. I don't have pics but they came out exactly like the photos in the recipe. I highly recommend this method for those who haven't tried them yet.

http://www.meatwave.com/blog/grilled...otatoes-recipe

How do you guys normally cook your potatoes?

deguerre · 05-03-2014, 07:28 PM

Quote:

Originally Posted by 93_confirmed

I took another stab at making sweet potatoes today and couldn't be happier with the results. I wrapped each tightly in foil and threw them directly on top of a hot layer of Stubb's. Cooked them for an hour and turned every 15 minutes. They. Were. Amazing. I had planned on mashing them with half/half, butter, etc. but they were so good plain with no seasoning at all. I don't have pics but they came out exactly like the photos in the recipe. I highly recommend this method for those who haven't tried them yet.

http://www.meatwave.com/blog/grilled...otatoes-recipe

How do you guys normally cook your potatoes?

Sweet taters we roast indirect with smoke wood on a covered kettle, in the skins, poked a couple times and rubbed with olive oil, nekkid to the smoke. They are awesome. Time is dependent on the kettle's grate temp depending on what else I'm cooking. We like to put some garam masala and turbinado with butter on ours.

gtr · 05-03-2014, 07:52 PM

Sometimes I'll do 'em on the grate close to the heat, and other times I'll throw 'em right on the coals (which occasionally involves forgetting about them and burning them

). I'll whip up some maple pecan butter out of the Big Bob Gibson book (basically butter, pecans, maple syrup, cinnamon (I think) and cayenne). Really tasty! I love sweet po!

Titch · 05-03-2014, 07:53 PM

Split the Sweet potato, spray the flesh with olive oil and sprinkle a little brown sugar on them. cook indirect.
Or your method and as Guerry mentioned poke some little hole in them.

Smokinitup · 05-03-2014, 08:00 PM

These will be on the menu next weekend for sure.

seattlepitboss · 05-03-2014, 10:23 PM

I love to roast a medium-sized sweet potato or orange yam (400F/1 hour) and have it for lunch along with an Andouille sausage. I serve it with butter and Tony Chachere's Cajun seasoning. Most excellent meal!

seattlepitboss

05-03-2014, 07:18 PM	#1
93_confirmed Take a breath! Join Date: 04-22-14 Location: Princeton, New Jersey	Awesome Sweet Potatoes I took another stab at making sweet potatoes today and couldn't be happier with the results. I wrapped each tightly in foil and threw them directly on top of a hot layer of Stubb's. Cooked them for an hour and turned every 15 minutes. They. Were. Amazing. I had planned on mashing them with half/half, butter, etc. but they were so good plain with no seasoning at all. I don't have pics but they came out exactly like the photos in the recipe. I highly recommend this method for those who haven't tried them yet. http://www.meatwave.com/blog/grilled...otatoes-recipe How do you guys normally cook your potatoes?

05-03-2014, 07:52 PM	#3
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Sometimes I'll do 'em on the grate close to the heat, and other times I'll throw 'em right on the coals (which occasionally involves forgetting about them and burning them ). I'll whip up some maple pecan butter out of the Big Bob Gibson book (basically butter, pecans, maple syrup, cinnamon (I think) and cayenne). Really tasty! I love sweet po! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

05-03-2014, 07:53 PM	#4
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Split the Sweet potato, spray the flesh with olive oil and sprinkle a little brown sugar on them. cook indirect. Or your method and as Guerry mentioned poke some little hole in them. __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

05-03-2014, 08:00 PM	#5
Smokinitup Full Fledged Farker Join Date: 02-21-14 Location: Thaxton,VA	These will be on the menu next weekend for sure. __________________ REC TEC,Weber Kettle,ET-732,60Gal Reverse Flow Offset (HomeBuild In Progress)

05-03-2014, 10:23 PM	#6
seattlepitboss is one Smokin' Farker Join Date: 02-05-09 Location: Seattle, WA	I love to roast a medium-sized sweet potato or orange yam (400F/1 hour) and have it for lunch along with an Andouille sausage. I serve it with butter and Tony Chachere's Cajun seasoning. Most excellent meal! seattlepitboss