1 1/4 pounds grated sweet potato, about 1 large or 2 medium sweet potatoes
2 1/2 tablespoons brown sugar
1/4 teaspoon salt
1/4 cup tequila
juice of 2 limes
Prepare the smoker for barbecuing, bringing the temperature to
about 220°. In a cast iron skillet or smokeproof baking dish, melt
butter. Stir in the sweet potatoes and then pat the potatoes down
thick, even layer. Sprinkle the brown sugar and the salt over
Transfer the potatoes to the smoker and cook for 1 hour. Stir
tablespoons of the tequila and half of the lime juice, pat the
back down again and continue cooking the potatoes another 50 to
minutes, until they are quite tender but crisped a bit around
Remove the potatoes from the smoker and stir in the remaining
lime juice. Serve warm.
Adapted from "Smoke and Spice"