Smoked Sweet Potatoes Recipes

Steps:

• Place oxtails, sweet potatoes, bell pepper, onion, and garlic in a 6-quart slow cooker. Pour tomatoes and beef broth on top. Mix in brown sugar, chili powder, salt, pepper, cinnamon, allspice, and bay leaves.
• Cover and cook on high for 5 to 6 hours, stirring occasionally.
• Remove oxtails from the slow cooker. Shred meat off the bones; discard bones.
• Skim fat off the top of the liquid in the slow cooker. Add meat back to the slow cooker. Taste and adjust levels of brown sugar, salt, and pepper. Stir to combine. Serve warm, topped with parsley.

Steps:

• Using a fork, poke a few holes in the skin of the sweet potatoes. Set them aside.
• Preheat your smoker to a medium-low temperature (about 275°F).
• Place the sweet potatoes into the smoker and cook for about 1 hour, or until they begin to soften inside. Wrap the sweet potatoes in aluminum foil and return to the smoker for 1 hour until completely softened. Pull the sweet potatoes off the and let cool for 2 minutes.
• While the sweet potatoes cook, in a small bowl, stir together the brown sugar, cinnamon, salt, and allspice. Set aside.
• Slit open the cooked sweet potatoes. Top each with 1 tablespoon (14 g) of butter, a sprinkle of the brown sugar spice mix, and a drizzle of honey. Serve immediately.