Smoked Sweet Potato Casserole with Ginger, Lime and Brown Sugar
300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
There are two ways to make this low-fat side dish, depending on the size of your smoker and your timing: either smoke the sweet potatoes first, then make the casserole, or bake the sweet potatoes, assemble the casserole and put the casserole on the smoker (see the variation below).
Serves 8
• Suggested wood: hickory, oak, or pecan
Ingredients
• 5 lbs large sweet potatoes (about 6), pierced all over with a fork
• 1 1-inch piece gingerroot, grated
• 1/2 cup firmly packed brown sugar
• Juice of 1 lime
Directions
1. Prepare an indirect fire for smoking in your grill or smoker.
2. Place sweet potatoes on the indirect side of the grill. Close the lid and smoke for 1 to 1½ hours, or until fork-tender.
3. Cut potatoes in half and scoop the flesh into a food processor. Add ginger, brown sugar and lime juice; puree until smooth.
Variation:
Bake pierced sweet potatoes in a 350°F. oven for about 1 hour, or until fork-tender. Meanwhile, prepare an indirect fire in your grill or smoker. Cut potatoes in half and scoop the flesh into a food processor. Add ginger, brown sugar and lime juice; puree until smooth. Spoon into a foil pan. Place pan on the indirect side of the grill. Close the lid and smoke for 1 hour, or until the casserole has a smoky aroma.
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