1. Wrap the sweet potatoes in aluminium foil and place them on a pellet smoker at 177°C (350°F) for 30 to 45 minutes or until the potatoes are fully cooked.
2. Carefully open the foil and cut open the top of the sweet potato. Season with Broil King BBQ spice, place open potatoes back on the smoker, and smoke for another 30 minutes.
3. For the salsa, dice tomatoes and thinly sliced green onions. Place corn in a cast iron pan to brown, or if using corn on the cob, place peeled corn directly on BBQ grids.
4. Mix tomatoes, green onions, corn, and diced coriander in a bowl and season with lime juice, honey, salt, and pepper. To add more heat to your salsa, try adding raw Jalapenos or Habaneros, depending on your spice tolerance.
5. Grill corn tortillas and place them in a tortilla warmer, or cover them with a bowl to soften them.
6. To assemble, start with smoked sweet potato mixture, top with sliced avocado, salsa, and more fresh coriander.

– Chef Jeremy