Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 4 tbsp unsalted butter
  • 2 tbsp pure maple syrup
  • 1/4 tsp ground cinnamon
  • 1 pinch sea salt

Instructions:

  1. Scrub, peel, and cut sweet potatoes into uniform 1 inch cubes to ensure even cooking. Note: Any variation in size leads to some pieces overcooking while others stay hard.
  2. In a large mixing bowl, toss the sweet potato cubes with olive oil, kosher salt, cracked black pepper, and smoked paprika until every side is evenly coated.
  3. Preheat the smoker to 225°F (107°C). Spread the seasoned cubes in a single layer on a sheet pan or perforated grill tray, ensuring they are not overcrowded.
  4. Smoke the potatoes for 75 to 90 minutes, until the centers are tender when pierced with a fork and the edges have a deep orange brown hue.
  5. During the final 5 minutes of smoking, melt unsalted butter in a small saucepan over medium heat until it begins to brown and smell nutty.
  6. Stir the maple syrup, ground cinnamon, and a pinch of sea salt into the browned butter.
  7. Remove the potatoes from the smoker and immediately toss them in the warm maple brown butter glaze until evenly coated.