Thanksgiving Smoked Sweet Potato Pie


  • 2 pounds of sweet potatoes (cubed)
  • 1 (12oz) can of evaporated milk
  • ½ cup (1 stick) unsalted butter
  • ¼ cup of brown sugar
  • 3 eggs, lightly beaten
  • 2 teaspoons of ground cinnamon
  • 2 teaspoons of vanilla extract
  • ½ teaspoon of nutmeg
  • 1 frozen uncooked pie crust (9in)

Equipment & Fuel


  1. Light Royal Oak lump charcoal in drum smoker and bring up to 350 degrees.
  2. Skin and cube sweet potatoes into 2-inch cubes.
  3. Place on the smoker for about 30 minutes to get a good smoke flavor.
  4. Then put cubed potatoes in an iron skillet adding butter, brown sugar, cinnamon and nutmeg and cover with foil.
  5. Place back on the drum smoker for 1 to 2 hours or until the potatoes are fork tender.
  6. Take off and blend mixture adding in the eggs and evaporated milk and place into pie crust.
  7. Put back on the drum smoker for 45 minutes. Take off and ENJOY!

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