My Smoked Sweet Potatoes recipe is ideal for anyone who enjoys cooking on a pellet grill or smoker. This take elevates ordinary sweet potatoes by adding a deep, smoky flavor you won’t get from the oven or air fryer.
Smoked Sweet Potatoes
This recipe is wonderfully simple and mostly hands-off. After a quick prep—washing, oiling, and seasoning—the smoker does the rest. Smoking low and slow produces tender, fluffy sweet potatoes with a subtle smoke layer that complements their natural sweetness.
These smoked sweet potatoes work perfectly as a side dish or as a base for a hearty main. Top them with leftover smoked pulled pork, shredded smoked chicken, or melted cheese for an easy weeknight dinner that feels special.
They also pair exceptionally well with grilled steaks, smoked pork tenderloin, or a whole grilled chicken. Serve with a simple green salad to balance the meal.
Why You’ll Love This Recipe
- Simple but Delicious – Minimal ingredients produce a next-level side.
- Perfect Texture – Smoking slowly yields tender, fluffy flesh.
- Hands-Off Cooking – Prep is quick and most of the time is passive.
- Versatile – Great with smoked meats, grilled proteins, or as a vegetarian main when topped with beans or cheese.
- Sweet and Savory Balance – Butter and brown sugar complement the smoky notes perfectly.
Explore more Traeger and pellet grill recipes for ideas to serve with these potatoes.
Recipe Shopping List
You probably already have most of these ingredients. For exact amounts, see the ingredient list in the recipe card below.
- Sweet Potatoes – Choose medium-sized tubers for even cooking. Scrub and dry before seasoning.
- Oil – A neutral oil helps the skins crisp and helps salt adhere.
- Butter – Adds richness when melted into the hot potato.
- Brown Sugar – Optional, for a touch of sweetness to balance the smoke.
- Salt – Brings out the natural flavors.
How To Make This Recipe
Below is a clear overview of the cooking process. Follow the detailed recipe card for exact quantities and timings.
- Preheat the Smoker – Bring your pellet grill or smoker to 225°F (about 107°C).
- Prepare the Potatoes – Wash, dry, rub with a thin coat of oil, and sprinkle lightly with salt.
- Smoke – Place directly on the grill grates and smoke for approximately 1 to 2 hours, depending on size. They’re done when a skewer slides in easily.
- Finish – Remove, slice open, and fluff the flesh with a fork. Add butter and a sprinkle of brown sugar and salt to taste.
- Serve – Serve hot as a side or top with smoked meats, beans, or cheese for a main course.
Try smoked loaded baked potatoes for another crowd-pleasing side.
Recipe FAQ
Can I smoke sweet potatoes on any type of smoker?
Yes. Any smoker or pellet grill will work as long as you can keep a steady temperature. Low-and-slow smoking at 225°F is ideal.
How long do I need to smoke the sweet potatoes?
Cooking time varies by size, but plan for 1 to 2 hours at 225°F. Check doneness with a skewer—the flesh should be tender.
Can I add other seasonings?
Absolutely. Try cinnamon or a pinch of cayenne for heat. Herbs like rosemary or thyme can also complement smoked potatoes, but keep additions light so you don’t overwhelm the natural sweetness.
Smoked Sweet Potato Casserole makes a great holiday side.
Serve This With
Smoked sweet potatoes complement a wide range of mains. Pair with grilled tomahawk steak, smoked pork chops, chicken thighs, lamb chops, or venison for a satisfying plate. For lighter meals, serve with a fresh green salad and a simple vinaigrette.
More Recipes
- Loaded Potato Skins
- Smoked Cream Cheese
- Over the Top Chili
- Spatchcock Turkey and Smoked Turkey
- Traeger Chicken Wings
- Traeger Tri Tip
- Traeger Pork Chops
Smoked Sweet Potatoes — Recipe Card
Yield: 4 servings
Prep Time: 5 minutes • Cook Time: 1–1.5 hours • Total Time: 1 hour 35 minutes
Ingredients
- 4 medium sweet potatoes
- 2 teaspoons oil
- 4 tablespoons butter
- 1 tablespoon brown sugar (optional)
- 1 teaspoon salt, divided
Instructions
- Preheat your smoker or pellet grill to 225°F.
- Wash and dry the sweet potatoes. Rub each with a little oil and sprinkle lightly with salt.
- Place directly on the grill grates and smoke for 1–2 hours, depending on size. Test with a skewer for tenderness.
- Remove from the smoker, slice lengthwise, and fluff the flesh with a fork.
- Add a pat of butter to each potato, sprinkle with brown sugar and a pinch of salt if desired, and serve hot.
Notes & Tips
- Choose similarly sized sweet potatoes for even cooking.
- If you want a sharper smoke flavor, use a mild fruitwood or pecan; hardwoods like hickory give a stronger smoke.
- Leftovers keep well in the refrigerator for 3–4 days. Reheat gently in the oven or on the grill to preserve texture.
Nutrition (Estimate Per Serving)
- Calories: 235
- Total Fat: 14g • Saturated Fat: 8g
- Carbohydrates: 26g • Fiber: 4g • Sugar: 10g
- Protein: 2g • Sodium: 662mg