Using a fork, poke a few holes in the skin of the sweet potatoes. Set them aside.
Preheat your smoker to a medium-low temperature (about 275°F).
Place the sweet potatoes into the smoker and cook for about 1 hour, or until they begin to soften inside. Wrap the sweet potatoes in aluminum foil and return to the smoker for 1 hour until completely softened. Pull the sweet potatoes off the and let cool for 2 minutes.
While the sweet potatoes cook, in a small bowl, stir together the brown sugar, cinnamon, salt, and allspice. Set aside.
Slit open the cooked sweet potatoes. Top each with 1 tablespoon (14 g) of butter, a sprinkle of the brown sugar spice mix, and a drizzle of honey. Serve immediately.
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Preheat the smoker, or grill setup for indirect cooking, to 375°F. If using a pellet grill, load the hopper with your shosen pellets, turn on the grill, and set the temperature for 375°F.
Slice the potatoes about ⅔ of the way through, every ⅛ of an inch from one end to the other, creating a "fan"
Once the grill or smoker is near its temperature, add your wood chips, wood chunks, or pellets into a pellet tube smoker and place over the direct heat and close the lid.
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