1/4 c Butter
1 1/4 lb Sweet potato; grated
2 1/2 tb Brown sugar
1/4 ts Salt
1/4 c Tequila
2 Limes; juice only
Prepare the smoker for barbecuing, bring the temperature to
220°F/103°C.
In a cast-iron skillet or smoke-proof baking dish, melt the butter.
Stir in the sweet potatoes and then pat the potatoes down into a
thick, even layer. Sprinkle the brown sugar and the salt over the
potatoes.
Transfer the potatoes to the smoker and cook for 1 hour. Stir in
3 tb of the tequila and half of the lime juice, pat the potatoes
back down again, and continue cooking the potatoes another 50 to 60
minutes, until they are quite tender but crisped a bit around the
edges. Remove the potatoes from the smoker and stir in the
remaining tequila and lime juice. Serve warm.
Recipe FROM: "Smoke & Spice" by Cheryl Alters Jamison and
Bill Jamison
