Prepare the smoker for barbecuing, bring the temperature to 200-220 F. In a cast-iron skillet or smokeproof baking dish, melt the butter. Stir in the sweet potatoes and then pat the potatoes down into a thick, even layer. Sprinkle the brown sugar and the salt over the potatoes. Transfer the potatoes to the smoker and cook for 1 hour. Stir in 3 tablespoons of the tequila and half of the lime jice, pat the potatoes back down again, and continue cooking the potatoes another 50 to 60 minutes, until they ar quite tender but crisped a bit around the edges. Remove the potatoes from the smoker and stir in the remaining tequila and lime juice. Serve warm. Source: "Smoke & Spice" by Cheryl Alters Jamison and Bill Jamison. Date: Wed, 26 Jun 1996 22:05:12 GMT From: Linda Place
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 104 (52%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 86.8mg||3 %|
|Potassium 31.3mg||1 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 17g|
|Protein 0.2g||0 %|
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Calories per serving: 200
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