<i>Makes 6 to 8 servings</i>

3 to 4 bone-in, skin-on turkey thighs

— Liquid smoke

— Hawaiian or kosher salt

6 ti leaves, central stalk removed, optional

3 large sweet potatoes

— Black pepper in a mill

— Handful of macadamia nuts, lightly toasted and chopped, optional

— Steamed rice

Preheat the oven to 400 degrees.

Set the turkey thighs on a clean work surface.

Pour about half a bottle of liquid smoke into a wide bowl, add the turkey, turn to fully coat them and cover lightly with a tea towel. Set aside for 15 minutes.

Return the turkey thigh to a work surface and rub them all over with salt.

If using ti leaves, wrap each thigh in two leaves.

Set a large sheet of aluminum foil on a clean, flat surface and top it with a second sheet placed perpendicular to the first. Set the turkey thighs on top and wrap them loosely, first with the top sheet of foil and then with the bottom sheet. You want a closed package but you do not want to wrap the turkey too tightly.

Set a rack on a baking sheet, set the turkey on the rack and then set on the middle rack of the oven. Cook for 30 minutes, reduce the heat to 225 degrees and cook for about 3 hours more, until the turkey is very tender.

Meanwhile, peel the sweet potatoes and cut them into thick (about 3/8-inch) rounds. Set them in a steamer basket over boiling water and steam nearly but not quite done. Remove from the steamer.

Spread the sweet potatoes over a non-stick baking sheet or pan, season lightly with salt and generously with black pepper and set aside.

Remove the turkey from the oven, increase the heat to 350 degrees and set the sweet potatoes on the middle rack. Cook, turning once, until fully tender, about 15 minutes.

Unwrap the turkey carefully and remove the ti leaves, if using. Carefully tip the juices that have collected into a small bowl. Use two forks to shred the turkey.

Pile the roasted sweet potatoes on one side of a large platter. Set the shredded turkey alongside and drizzle juices over both. Season all over with black pepper and serve, with rice, cooking juices and other accompaniments alongside.

<i>Michele Anna Jordan hosts "Mouthful" each Sunday at 7 p.m. on KRCB 90.9 & 91.1 FM. E-mail Jordan at michele@micheleannajordan.com. You'll find her blog, "Eat This Now," at pantry.blogs.pressdemocrat.com.</i>