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Smoked Yams with Cilantro

Smoked Yams with Cilantro

I thought this would be a fun twist on Thanksgiving Yams. I’ve also never tried smoking yams and wanted to experiment. It turned out really yummy and everyone here at Camp Chef agreed. This dish will compliment your Thanksgiving turkey whether you are smoking it or cooking it in your oven. You may even be able to fit both in the Pellet Grill & Smoker
 
 
What you will need:
  • 2/3 C. dried cranberries
  • Olive oil
  • One lime
  • 2T. sugar
  • 3-4 yams or sweet potatoes
  • 1T. Ground Coriander
  • 1T. ground cumin
  • Salt and pepper
  • 3 T. butter
  • ¼ c. cilantro
Directions:
  • In a small saucepan, bring the cranberries, 3 T. olive oil, 3 T. lime juice, sugar, and ¼ C. water to a boil. Add 2 tsp. lime zest; take off heat and cover to steep.
  • Peel the yams and cut into ½-1 inch pieces.
  • Place in a roasting pan and coat with olive oil, add the coriander, cumin, and some salt and pepper. 
  • Place in the pellet grill with high smoke for about 1 hour uncovered.
  • Pour the cranberry mixture over the yams and toss to coat; add 3 pads of butter. 
  • Turn the pellet grill up to 400 degrees and cook until tender, about 30-40 minutes. 
  • Turn potatoes 1 or 2 times to coat with sauce during the last 30 minutes.
  • Transfer to serving plate and toss with cilantro to serve.
 
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