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i can recommend smoked sweet taters on cedar planks...
they were pretty amazing the first time so i replicated them and scooped them all out and put in a dish for Easter.
it packed a wow effect.
the smoke from cedar mixed with hickory was awsome flavor for sweet tator.
I smoked them for a about 6-8 hours , last two hours they were split and glazed with butter, roasted pecan syrup and my bbq rub.
when you glaze them be sure to slop extra on there and it drips down over the skin and the plank catches it.... turns the skin into candy.
here was picture from first time i did the tators, i have yet to upload the picture where i scooped them all out and put in dish.(but i did about 10 taters like below on the right)
however i recommend if you scoop em out to no glaze until in new dish. then put back in smoker so you get a nice top crust.
If you don't want corn on the cob I always go with green beans ,baby lima beans and new potatoes with onions dices up in them cooked all together. My wife prefers to use Lipton onion soup mix "dry' instead of onions. This has always been my go to side when I just cant think of anything else.