1. Cover 3 cups of wood chips with water in a small bowl, set another small bowl over them to keep them submerged, and set aside to soak for 1 hour. Drain the chips, pour them onto a sheet of heavy-duty foil (or a double layer of regular foil), and wrap and seal to make a pouch. Poke vent holes all over the pouch with a paring knife, and set aside.
2. Prepare a hot fire in a charcoal grill or preheat a gas grill on high, placing pouch of wood chips over the primary burner, for 15 minutes. If using a gas grill, leave the primary burner on high, and adjust the other(s) to maintain grill temperature at about 350 degrees F. When the charcoal is covered with gray ash, push it to one side of grill, set wood chip pouch directly on it, position grate, cover, and heat grate for 5 minutes.
3. Meanwhile, remove outer papery skins from garlic heads and cut off top quarter of each head. Set heads on a sheet of foil cut-side up, drizzle 1 tsp. oil over each, and wrap and seal to make a pouch. Poke vent holes all over pouch with a paring knife, and set aside. Rub sweet potatoes with another 1 tsp. oil.
4. Position sweet potatoes and garlic pouch on cool side of grill (opposite the fire or burner), close cover (for charcoal grill, make sure cover vents are halfway open and positioned over the sweet potatoes) and roast, rotating sweet potatoes 180 degrees halfway through cooking, until garlic is tender and potatoes are very tender when poked with a paring knife, 11/4 to 11/2 hours.
5. Unwrap garlic and, when cool enough to handle, squeeze cloves from the skins into a medium bowl. Blend in smoked paprika, salt, pepper, and remaining 2 Tbsp. olive oil with a fork. If desired, use an immersion blender, or combine the ingredients in a mini-chopper and process to a coarse paste, stopping to scrape down the sides of the jar as necessary; scrape mixture into a small bowl (there should be about 1/3 cup).
6. To serve, split potatoes in half lengthwise. Top each half with a spoonful of sauce. Garnish with parsley if desired. Serve warm with remaining garlic sauce on the side.
Source: Hannaford fresh Magazine, May - June 2014