This is the recipe used by Three Little Pigs BBQ Team in the Potato category of the Side Dish Contest of the American Royal BBQ in Kansas City. This recipe placed in the Top 3 for 4 years in the row out of 150 BBQ teams at the BBQ competition.
- 4 Large Sweet Potatoes
- ½ cup of melted butter
- ½ cup of milk
- ¼ cup of packed brown sugar
- 2 eggs, beaten
- 1 tsp vanilla
- 3 TBSP Crushed Pineapple (Drained)
- 3 TBSP Amaretto syrup
- ¼ Cup of brown Sugar
- ½ TBSP Cinnamon
- ¼ Cup of Three Little Pigs Touch of Cherry
- ¼ Cup chopped pecans
Prepare the BBQ smoker with a fire:
While the smoker is hot, butter and wrap potatoes in heavy duty aluminum foil. Bake until you can squeeze the potatoes and it gives easy. Remove and allow to stand in foil for about 15 minutes.
Unwrap and remove skins. Mash potatoes and add milk, butter, brown sugar, eggs, vanilla. Whip with a Wisk until light and fluffy. Add pineapple and amaretto and mix well. Turn into a buttered aluminum pan. Cover pan in aluminum foil a return to the smoker (275 degrees). Cook Bake potatoes for 45 minutes to 1 hour.
Unwrap and sprinkle with topping. Return to the BBQ smoker for 5 to 8 minutes to melt sugar
Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills