Smoked Sweet Potatoes With Candied Pecans and Bourbon Caramel
Ingredients
The sweet potatoes
-
4
pieces
sweet potatoes
-
¼
cup
melted butter
-
2
sprigs
rosemary
-
4
sprigs
thyme
-
2
tsp
salt
The bourbon caramel
-
2
cups
brown sugar
-
1
cup
butter
-
½
cup
heavy cream
-
2
tbsp
bourbon
-
1
tsp
cinnamon
-
1
tsp
ginger
-
½
tsp
black pepper
The candied pecans
-
½
lb
halved pecans
-
2
egg whites
-
1.5
tbsp
water
-
½
cup
brown sugar
-
½
cup
white granulated sugar
-
1
tsp
cinnamon
-
1
tsp
ginger
-
½
tsp
nutmeg
-
½
tsp
salt
-
¼
tsp
allspice
-
1
tsp
cayenne
Instructions
- Wash and dry the sweet potatoes, then poke holes in them with a fork.
- Melt the butter with the herbs, remove the herbs, and baste the potatoes.
- Preheat the Big Green Egg to 400°F for indirect cooking.
- Place the potatoes in a baking dish on the grill and cook for about 1 hour, basting every 15 minutes until fork tender.
- Cut open the cooked potatoes and top with candied pecans and bourbon caramel.
- For the candied pecans, whisk egg whites with water until frothy, then coat pecans in this mixture.
- Mix sugar and spices in another bowl, then toss pecans in the sugar mixture.
- Smoke the pecans at 250°F for 45 minutes to an hour until golden brown, stirring every 15 minutes.
- For the bourbon caramel, boil butter and sugar until dark amber, then whisk in heavy cream and bourbon along with spices.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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