Smoked BBQ Pitmaster Sweet Potatoes

Ingredients

• 4 whole Large sweet potatoes
• 0.5 cup Unsalted butter, softened
• 0.25 cup Raw honey
• 0.5 teaspoon Liquid smoke (hickory or mesquite)
• 0.5 teaspoon Ground cinnamon
• 0.25 teaspoon Smoked paprika
• 1 teaspoon Kosher salt
• 2 tablespoons Heavy cream(optional)
• 0.33 cup Toasted pecans, chopped(optional)
• 1 tablespoon Fresh chives, snipped(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.

2. 2

   Scrub the sweet potatoes clean, prick them several times with a fork, and roast for 45 to 60 minutes until very tender.

3. 3

   Allow the potatoes to cool slightly, then slice them open and scoop the warm flesh into a large mixing bowl.

4. 4

   Add the softened butter and raw honey to the bowl, mashing with a potato masher or fork until mostly smooth.

5. 5

   Whisk in the liquid smoke, cinnamon, smoked paprika, and salt, ensuring the smoke flavor is evenly distributed.

6. 6

   If the mixture is too thick, fold in the heavy cream one tablespoon at a time until the desired creamy consistency is reached.

7. 7

   Transfer the mash to a serving bowl and top with toasted pecans for crunch and chives for a pop of color.

8. 8

   Serve warm alongside grilled brisket or ribs for the ultimate BBQ side dish experience.