Smoked BBQ Pitmaster Sweet Potatoes
Roasted sweet potatoes mashed with honey and butter, finished with a hint of liquid smoke.
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Ingredients
- 4 whole Large sweet potatoes
- 1/2 cup Unsalted butter, softened
- 1/4 cup Raw honey
- 1/2 teaspoon Liquid smoke (hickory or mesquite)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Smoked paprika
- 1 teaspoon Kosher salt
- 2 tablespoons Heavy cream(optional)
- 1/3 cup Toasted pecans, chopped(optional)
- 1 tablespoon Fresh chives, snipped(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- 2
Scrub the sweet potatoes clean, prick them several times with a fork, and roast for 45 to 60 minutes until very tender.
- 3
Allow the potatoes to cool slightly, then slice them open and scoop the warm flesh into a large mixing bowl.
- 4
Add the softened butter and raw honey to the bowl, mashing with a potato masher or fork until mostly smooth.
- 5
Whisk in the liquid smoke, cinnamon, smoked paprika, and salt, ensuring the smoke flavor is evenly distributed.
- 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
Transfer the mash to a serving bowl and top with toasted pecans for crunch and chives for a pop of color.
- 8
Serve warm alongside grilled brisket or ribs for the ultimate BBQ side dish experience.
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