Roasted Sweet Potatoes with Smoked Pecans & Bourbon Butter

Part 1: Smoked Savory Herbed Pecans

1. Preheat Traeger Grill to 225°F (use Super Smoke if available).
2. In a bowl, mix melted butter, hot sauce, sesame oil, Worcestershire, fresh thyme, and fresh rosemary.
3. Add pecans to the mixture and toss to coat evenly. Spread the coated pecans on a parchment-lined tray.
4. Sprinkle the pecans with kosher sea salt.
5. Smoke for 1½–2 hours, tossing every 30 minutes to ensure even smoking. Cool completely and store in an airtight container until ready to use.

Part 2: Roasted Sweet Potatoes with Smoked Pecans & Bourbon Butter

1. Preheat Traeger Grill to 375°F.
2. Pierce the sweet potatoes several times with a fork. Place them on the grill and roast until fork tender (the internal temperature should reach 205–210°F).
3. While the sweet potatoes are roasting, prepare the bourbon butter: In a small bowl, mix the ½ cup hot melted unsalted butter, bourbon (or whisky), ½ tsp salt, black pepper, and dried chives.
4. Once the sweet potatoes are cooked, slice them open or mash them. Drizzle generously with the hot bourbon butter and top with the prepared Smoked Savory Herbed Pecans.