The trick is to smoke the meat and not make the meat smoke

TWICE BAKED SWEET POTATOES

  Date: April 20, 2014
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I first picked this recipe thinking it would be a great side for the CROWN ROAST OF LAMB I was to be serving this day. It was Cook's County's reworking of a recipe that is often quite problematic. In the process they worked out the kinks, streamlined the recipe and made it make ahead. This proved to be a big bonus for me. On the day I planned to serve these, all I had to do was add the topping and reheat everything for 35 minutes on the BGE. This allowed me to add some oak smoke at the end of the cook. This Easter meal was one of my best cooks ever. People couldn't decide which item they liked the best. These sweet potatoes had wonderful flavor and being make ahead they couldn't have been much easier to make.
Related Photo Entries:
Recipe Source:
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Cooks Country
Cook's Country Magazine:
Twice Baked Sweet Potatoes with Bacon Topping - November 2003
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • CGS AR Sliding Oval Grid
  • Maverick ET-732 Remote Read Thermometer
  • Jelly Roll Pan
  • Oak Chips
  • Wicked Good Weekend Warrior Lump Charcoal