Smoked Sweet Potatoes with Honey Glazed Candied Pecans

1. Wash and pierce 3-4 lbs sweet potatoes with a fork. 
2. Smoke the sweet potatoes at 275°F for 2 1/2-3 hours, or until the internal temperature reaches 200°F. (Smoking the day before makes prep easy.)
3. Once cooked, cool them overnight in the fridge.
4. Peel and slice the cooled sweet potatoes into 1/2-inch rounds.
5. Arrange the sweet potato rounds in a casserole dish or baking pan.
6. Drizzle the sweet potatoes with 1/2 cup melted unsalted butter and a sprinkle of kosher salt.
7. In a small non-stick pot, mix 2 cups of raw pecans with 1/2 tsp cinnamon, 1 cup clover honey, and 1 tsp kosher salt.
8. On low heat, melt the honey and mix well to coat the pecans.
9. Pour the honey-glazed pecans over the sweet potato rounds in the casserole dish.
10. Return the dish to the grill at 250°F for 30-45 minutes.
11. Serve warm.