Servings: 8
2 tbsps
Kosher salt
1 tbsp
Brown sugar
1 tbsp
Black pepper
1 tsp
Chipotle chili pepper
1 tsp
Dry mustard
½ tsp
Sweet potatoes
2 lbs, peeled, cut into ¼ inch thick half-moons
Olive oil
2 tbsps
4 slices
Smoking oak sawdust chips
2 tbsps
¾ cup
Fresh cilantro
¼ cup, finely chopped
Whole-grain mustard
2 tbsps
Adobo sauce
2 tsps
Fresh ground black pepper
1/4 tsp
Kosher salt
1 tsp
Scallions, all parts, thinly sliced 
Easy Spicy Salad with Smoked Sweet Potatoes
25 m
50 m
Ready in:
75 m
  1. Prepare the rub by mixing everything from the ‘for the rub’ section in a small bowl.
  2. Put potatoes in a large saucepan, cover with cold water and bring to boil; simmer for about 10 minutes. Drain, place in a large bowl, toss with 2 tbsps of the rub to coat well.
  3. Fry the bacon over medium heat until crisp; crumble and set aside.
  4. Put the sawdust evenly in the bottom of the smoker. Place the potatoes evenly on the rack; close the lid; turn to medium heat. Smoke for 15 minutes, until the sweet potatoes are completely cooked.
  5. In a large bowl, combine the mayo with mustard, adobo sauce, scallions, and chopped cilantro; season with salt and pepper. Add half of the bacon crumbs. Toss with sweet potatoes until combined; add the remaining bacon. Refrigerate before serving.