Sweet Potato Burnt Ends
These are savory with just a hint of sweet, they will make your BBQ plate and are super easy to make.
Ingredients.
4 Sweet potatoes (or any potato)
2-3 tablespoons Pure Grit Rub
Mustard
Pure Grit BBQ Sauce
Equipment & Pantry.
Prep.
Clean and scrub the sweet potatoes thoroughly. If organic, leave the skin on; if not organic, I recommend peeling off the skin.
Cut into 1/2 - 1 inch cubes.
Place in a bowl and toss in mustard or oil - this is a traditional BBQ hack to ensure that the rub sticks and I have adopted it - not totally necessary as long as the potatoes are damp. Coat every piece thoroughly.
Now add the rub. Start with a tablespoon and add as needed. A little goes a long way. Coat every piece.
Note: Smoking times and temperatures will vary based on your smoking method, equipment, etc. Also check mustard ingredients to ensure vegan and GF if that’s your jam like it is ours.
Cooking.
SMOKER
Temp: 225° | Time: 2-3 hours | Woods: Hickory, Alder, Apple
Pro tip: Check on the potatoes every hour. Time depends on how big the pieces are. You can “mop” the potatoes after 90 minutes with thinned out BBQ sauce. You just add water or apple juice and then coat the potatoes and continue cooking. Experiment a bit. If they look like they are drying out, cover them in foil and then finish them with the foil off.
Temp: 475° for 10-15 minutes then 375° for 30-45 minutes | Time: 1 hour
Woods: Hickory, Alder, Mesquite
Spraying the inside of the bag with cooking spray.
This bag can just as easily be used over a grill or campfire.
Pro tip: The smoke bag tends to make the burnt ends moist (we hate that word but really no other word makes sense here), so feel free to crisp them up in the oven for 5-10 minutes or air fryer for 2-5 minutes.
STOVE TOP SMOKER
Temp: Medium heat | Time: 45-60 minutes | Woods: Hickory, Alder, Apple
If you want, line the drip tray with foil and spray the grate so the burnt ends don't stick.
35 minutes should do the trick if you cut the potato into bitesized pieces. The burnt ends come out of the smoker crisp, so no other step is necessary. However, you can also take them out at 30 minutes and toss them in a watered down “mop” of BBQ sauce and throw them back in the smoker for another 10 minutes.
REGULAR OVEN
Temp: 425° | Time: Approximately 45 minutes, or until tender
It’s also possible to use your regular oven or stove (times and temps vary). But this method won’t have that BBQ smokey taste.
Finish.
Finish on the stove in a hot skillet with Pure Grit BBQ Sauce or skip and just dip.
Serve.
Serve with our Coleslaw and our Pure Grit Mac drizzled with our BBQ ranch or more BBQ sauce. Oh, and on a waffle…or cold on a salad, or part of a bowl…you get it.