Ingredients
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The Main: 4 large, uniform sweet potatoes (scrubbed and dried).
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The Mash: 4 tbsp unsalted butter (softened), ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ½ tsp kosher salt.
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The Crunchy Topping: ⅓ cup dark brown sugar (packed) and ½ cup pecans (roughly chopped).
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The Wood: Maple or Apple Bradley Bisquettes.
Step-by-Step Cooking Instructions
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The First Smoke: Preheat your Bradley Smoker to 225°F. Prick the sweet potatoes a few times with a fork, place them on a foil lined cookie sheet on your smoker racks (saves you from having to clean up any sticky drippings that might occur during the smoke. Smoke with Maple Bisquettes for 2.5 to 3 hours until fork-tender.
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Scoop & Season: Remove the potatoes and let them cool slightly. Halve each potato lengthwise. Gently mash the interior flesh with a fork right inside the skin shell, blending in the softened butter, cinnamon, nutmeg, and salt.
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Top & Second Smoke: Sprinkle dark brown sugar and chopped pecans evenly over the mashed sweet potato tops. Return the stuffed potatoes to the smoker at 225°F for another 30 to 45 minutes until the sugar melts into a rich glaze and the pecans turn golden and toasted.
