Smoked Sweet Potato: a loaded, smoked sweet potato for the ages
A sweet potato, smoked to perfection, and loaded with a tasty apple hash
Servings Prep Time
6people 10minutes
Cook Time Passive Time
3hours 10minutes
Servings Prep Time
6people 10minutes
Cook Time Passive Time
3hours 10minutes
Ingredients
Instructions
  1. Preheat your smoker to 250 degrees Fahrenheit.
  2. Combine the water and salt in a bowl and stir until the salt is mostly dissolved. (Slightly warming the water will help with this process.)
  3. Prick the sweet potatoes 3 times with a fork, turn a quarter turn, and repeat until you’ve pricked it 12 times. Roll the potatoes in the brine.
  4. Place the sweet potatoes on the smoker, and insert a remote probe into one of them. Add your desired wood to start creating smoke. (For this recipe, I used pecan.) The goal here is to get the sweet potatoes to 200 degrees internal temperature (this takes about 2 hours), and then hold them there for an hour.
  5. Core and slice the apples into 1/2″ slices. Peel the outer skin off of the onion, and slice into 1/2″ rings, keeping the cross section of the onions intact.
  6. Heat your grill or barbecue to high, and set up for direct grilling. Oil the grates, and place the apple slices, onion slices, and bell peppers on the grill. Cook apples and onions until just they just start to caramelize, about 4 minutes per side. Grill the peppers until the skin blisters, turning to get an even cook on all sides.
  7. Finely mince the peppers and onion. Finely chop the apples. Toss in a bowl, adding salt and pepper to taste.
  8. When the sweet potatoes have been smoked at 200 degrees internal temperature for one hour, remove them and immediately cut a “x” into the top. This will allow the steam to escape and prevent the flesh from getting waterlogged and soggy.
  9. After allowing the sweet potatoes to cool for 10 minutes, gently open the skin some more so that there is exposed flesh and a place for the hash. Spoon the hash onto the flesh, and sprinkle on the Gruyere. Place back on the grill for 2-3 minutes to melt the cheese. Serve hot.