Sweet Potatoes with Honey-Mint Butter
We don’t stoke up our pit just to smoke vegetables—or bologna for that matter—but once it’s going we usually fill up the cooking space with an assortment of goodies, including sweet potatoes almost every time. They seem meant for smoking, whether you eat them plain or with something extra, as we do here.
NotesMany sweet potato recipes come out better with pit-cooked sweet potatoes.
Cooking Methodbarbecuing, smoking
Total Timeunder 2 hours
Recipe Courseside dish
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, herby, smoky, sweet
Type of Dishvegetable
- 4 small sweet potatoes
- oil, preferably canola or corn oil
- 4 to 6 tablespoons unsalted butter
- 2 teaspoons honey
- 2 teaspoons chopped fresh mint
- salt and fresh-ground black pepper to taste
- Mint sprigs, optional, for garnish
Bring the pit to a steady temperature between 180°F to 220°F.
Prick the potatoes well in several spots, and rub a light film of vegetable oil over them. Place the potatoes in the pit, and cook them until they are soft, about 2 hours. The potatoes can sit for 15 minutes before serving, or up to an hour if you wrap them in foil.
While the potatoes cook, prepare the Honey-Mint Butter: Melt the butter and honey together in a small pan. Add the mint, and then the salt and pepper. Rewarm the butter, if necessary, just before eating.
To serve the sweet potatoes, slit open the top of each one and drizzle with the Honey-Mint Butter.
1993 Cheryl Alters Jamison and Bill Jamison