Sweet Potato Burnt Ends: A Meatless Take on a BBQ Favorite
When you’re craving that sticky, smoky, caramelized goodness of pork belly burnt ends—but want something meatless—this recipe delivers big-time flavor with none of the meat. These Sweet Potato Burnt Ends are smoky, sweet, and tender with a barbecue bark that rivals the real deal. Inspired by the classic burnt ends of Kansas City fame, we swapped out pork for sweet potatoes, hit them with mustard and our Kansas City BBQ Rub, and let the smoker do the rest. Whether you’re grilling for a crowd or just want a hearty plant-based side, this dish is one to keep in your BBQ rotation.
Sweet Potato Burnt Ends with Kansas City BBQ Rub
Glenn Connaughton
6
15 minutes
2 1/2
210
American
Main Dish
These Sweet Potato Burnt Ends are our answer to meatless BBQ that still hits all the right notes—smoky, saucy, and caramelized to perfection. We start with chunks of sweet potato, coat them in mustard and our Kansas City BBQ Rub, then smoke them low and slow over hickory. After a bath in BBQ sauce and a final hit of smoke, they come out sticky, tender, and packed with flavor. This recipe is a solid side dish—or even a main—for anyone looking for a bold plant-based option.
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1 to 1 ½ inch cubes
- 2 tablespoons yellow mustard
- 3 tablespoons Revolution Barbecue Kansas City BBQ Rub
- ½ cup Kansas City-style BBQ sauce (bottled or homemade, see below)
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- 1 cup ketchup
- ¼ cup molasses
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional for heat)
Directions
- Prep the sweet potatoes: Toss the peeled and cubed sweet potatoes with mustard until lightly coated: season all sides with Revolution Barbecue Kansas City BBQ Rub.
- Smoke the sweet potatoes (90 minutes): Place the seasoned sweet potatoes on a metal wire rack: set your smoker to 250°F with hickory wood. Smoke for 90 minutes until tender but not mushy.
Make the optional Kansas City BBQ Sauce: Combine all ingredients in a saucepan over medium heat: stir well and bring to a simmer. Reduce heat to low and cook for 15 minutes, stirring occasionally. Let cool before using.
- Sauce and pan: Transfer the sweet potatoes to an aluminum pan and pour the BBQ sauce over them: toss gently to coat.
Final smoke: Return the pan to the smoker for another hour, uncovered: cook until the sauce thickens and caramelizes around the edges.
