Smoked Potatoes
INGREDIENTS
SMOKED SWEET POTATOES
- Sweet Potatoes
- Prairie Oils & Vinegars Extra Virgin Olive Oil
- Coarse Salt
- Von Slicks Salted Caramel Finishing Butter
DIRECTIONS
- Preheat wood pellet smoker to 250 degrees F.
- Wash and dry the sweet potatoes and pierce all over with a fork.
- Rub the potatoes with olive oil and salt.
- Place the potatoes directly on the smoker grill and grill for several hours or until the potatoes until they are fork tender. (ours were quite large so they took 3 hours). A perfectly cooked sweet potato will have an internal temperature of 210 F
- Remove the sweet potatoes from the smoker and split them open with a knife. Place several pats of Von Slicks Salted Carmel Butter on the sweet potatoes and mash with a fork.
INGREDIENTS
SMOKED RUSSET POTATOES
- Russet Potatoes
- Prairie Oils & Vinegars Extra Virgin Olive Oil
- Pit Boss Chophouse Steak Rub
- Von Slicks Garlic Confit Finishing Butter
DIRECTIONS
- Preheat wood pellet smoker to 250 degrees F.
- Wash and dry the potatoes and pierce all over with a fork.
- Rub the potatoes with olive oil and Pit Boss Chophouse Steak Rub.
- Place the potatoes directly on the smoker grill and grill for several hours or until the potatoes are fork tender – approximately 2 hours.
- Remove the potatoes from the smoker and split them open with a knife. Place a pat of Von Slicks Garlic Confit Butter inside and mash with a fork. Top with all your favourite toppings.