INGREDIENTS

• (5) Sweet Potatoes or Yams
• Olive Oil
• Himalayan Pink Salt
• Thai Spice
• Sugar Free Maple Syrup
• Maple Cinnamon Seasoning
• Butter

Sugar Free Maple Cinnamon Butter

• 1 stick of butter, salted and soft
• SF Maple Syrup, 1/4 cup
• Maple Cinnamon Spice, 2 TBSP
  

INSTRUCTIONS

1. Start by venting the potatoes with a fork
2. Brush EVOO on the potatoes, fully covering them
3. Sprinkle with Himalayan pink salt
4. Heat your grill to 300°with B&B Oak Lump Charcoal
5. Put the smoking stone in place
6. Place your potatoes around the grill so they get indirect heat (This allows them to cook and absorb the smoke flavor without burning)
7. Add a flavor chunk such as B&B Cherry Chunks
8. Flip the potatoes at the 1 hour mark
9. Pull the potatoes when they are soft and have some give when you press in on them (Be careful as these will be extremely hot)
10. Open the potatoes down the middle (Again, use caution as they will be hot)
11. Use a fork to mix in Thai spice seasoning with the potato
12. Add a dallop of butter and let it melt for an amazing side to Thanksgiving or any main dish
13. For the Sugar Free Maple Cinnamon Butter, mix all ingredients together with a mixer or whisk and bowl.