Drunken Sweet Potatoes

This image courtesy of Joseph DeLeo

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


Cooking Methodsmoking


Total Timeunder 4 hours

OccasionCasual Dinner Party

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, high fiber, peanut free, soy free, tree nut free, vegetarian


Five Ingredients or LessYes


Taste and Texturebuttery, savory, smoky, sweet, tangy


  • ¼ cup butter, preferably unsalted
  • 1¼ pounds (about 1 large) grated sweet potato
  • 2½ tablespoons packed brown sugar
  • ¼ teaspoon salt
  • ¼ cup tequila
  • Juice of 2 limes


  1. Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.

  2. In a cast-iron skillet or smokeproof 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 3 tablespoons of the tequila and half of the lime juice, pat the potatoes back down again, and continue cooking the potatoes another 50 to 60 minutes, until they are quite tender but crisped a bit around the edges. Remove the potatoes from the smoker and stir in the remaining tequila and lime juice. Serve warm.


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Holy Yum-o-lish! Sweet Smokey and Savory. I wasn't sure what a smoke-proof baking dish was, so I used a Pyrex 9x9 pan and it came out unscathed. I smoked the dish for one hour and finished the second hour in the oven at 325 to crisp the top. The tequila gives it depth without standing out. We are smoking our bird this Thanksgiving, these will definitely make it into the smoker that day too!


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