SWEET POTATOES ON THE GRILL:
Yes, you can make sweet potatoes on the grill! The holiday season is the ultimate time for sweet potatoes to shine! At first glance, these Smoked Sweet Potatoes might look like your typical side for a Thanksgiving dinner. But take a closer look — it’s the perfect marriage of Thanksgiving side and dessert.
Topped with candied pecans, homemade caramel and infused with your favorite bourbon, it’s the perfect loaded sweet potato to serve to everyone at your table this season. Even better, it’s got a healthy base with a sweet twist.
When roasting sweet potatoes on the grill, I like to wrap each one up in tin foil to ensure that each one gets that beautiful smoked flavor (do put them on a pan so you don’t mess a mess!). Puncturing the potatoes with a fork will also make sure all those delicious flavor notes go straight to the source, too.
After topping the smoked sweet potatoes with the candied pecans and marshmallow fluff, I like to take a blow torch to it to add some char and campfire nostalgia. Then sprinkle your bourbon caramel and viola, perfect presentation for your guests!
If you end up with extra caramel from this recipe, it can be stored in an airtight container for two weeks! However, if you’re in a bind or aren’t up for taking the time to make your own candied pecans and caramel, store-bought alternatives I recommend are Trader Joes’ candied pecans and Torani caramel. Candying the pecans is the most time consuming (and arguably one of the most satisfying!) part of this recipe.
If you’re looking for more smoked desserts, we’ve got your back at GrillGirl.com! Here’s a ton of recipes in the SMOKED DESSERTS category, including Bourbon Smoked Pecan Pie, our Smoked Bourbon Apple and Salted Caramel Pie, and our Smoked Pumpkin Cheesecake!Print
- 4 sweet potatoes (try and select ones of similar size)
- 1/4 cup melted butter*
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 tsp. salt
- Cast iron skillet, Dutch oven or heat safe baking dish
*You may use olive oil, canola, safflower, or melted coconut oil if you prefer. Another option is melted fat such as beef tallow for a savory contrast to this sweet dish; it will really make it pop!
- 2 cups brown sugar
- 1 cup butter
- ½ cup heavy cream
- 2 tbsp. bourbon (choose one you like to drink for best flavor results!)
- 1 tsp. cinnamon
- 1 tsp. ginger
- ½ tsp. black pepper
- 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
- Optional: 1 tsp. cayenne
- In a large bowl, whisk the egg whites with the water until frothy.
- In a separate bowl mix together the sugar and spices
- Toss the pecans in the egg white mix until they’re coated then pour in the dry ingredients and toss until evenly distributed.
- Smoke at 250 F indirect, stirring every 15 minutes until they’re golden brown, 45 minutes to an hour.
- Allow them to cool completely for the shell to harden and enjoy.
For the caramel
- Place the butter and sugar in a heavy bottom sauce pot over medium high heat and allow the ingredients to boil together until it reaches a dark amber color.
- Reduce the heat and whisk in the heavy cream and continue to cook for about 1 minute.
- Remove from heat and stir in the bourbon and spices.
- Wash the exterior of the sweet potatoes to remove any dirt and pat them dry.
- Using a fork, poke holes in the potato.
- Melt the butter in a sauce pan with the herbs to infuse the flavor, then remove the herbs from the pan.
- Baste the potatoes.
- Stabilize your grill at 400 F, indirect.
- Place the potatoes on the grill in a baking dish, this will reduce the mess and bake until fork tender, about 1 hour, basting with the butter mix every 15 minutes.
- Once complete, cut them open and top with candied pecans and caramel.