I was so excited when the opportunity came up to meet and visit with John McLemore, President of Masterbuilt Manufacturing and cookbook author of “DADGUM That’s Good!” and “DADGUM That’s Good, Too!”. He was a lovely guy, and I really enjoyed talking with him and sharing stories about our mutual passion for cooking, entertaining, good food and great people.
Looking through cookbooks is a treasured past time of mine, and there were so many wonderful recipes in “DADGUM That’s Good, Too!, I couldn’t wait to get cooking. I loved that this book was full of John’s personal memories, fun and fabulous people, and loads of interesting, delicious recipes.
John said one of his personal favorites is the Smoked Mac & Cheese, and I was especially intrigued by the Smoked Cabbage, Banana Wontons, and the Grilled Peaches and Plums with Honey-Citrus Sauce! Oh my gosh – so many fantastic recipes to choose from!
Friends were hosting a lobster bake, and asked if we would bring a side dish – I immediately looked through my latest cookbook, “DADGUM That’s Good,Too!” and found this tempting recipe for Smoked Sweet Potatoes, which I thought would complement the lobster. We were not disappointed – the potatoes had a delicious hint of smoke, they paired perfectly with the sweet lobster and elicited rave reviews from everyone present.


8 large sweet potatoes
2 1/3 tablespoons extra virgin olive oil
1 1/2 tablespoons sea salt
1 cup butter
1 cup packed dark brown sugar
1 cup smoked or toasted pecans, coarsely chopped

Preheat smoker to 275F.
Wash and scrub each sweet potato well. Baste each with 1 teaspoon of olive oil. Sprinkle outside of each potato with 1/2 teaspoon sea salt. Place sweet potatoes in smoker and smoke for 1 hour. Remove from smoker, double wrap each potato securely with heavy duty aluminum foil and place back in smoker for an additional hour.
Remove potatoes from smoker and unwrap from foil. Slice potatoes in half and score flesh with a fork. Top each potato half with 1 tablespoon of butter, 1 tablespoon of brown sugar and 1 tablespoon of chopped pecans.

Recipe from “Dadgum That’s Good, Too”, John McLemore, 2012