Did you know that you can smoke sweet potatoes? Whether you do it for the light smoke flavor or for the convenience of making a side at the same time as the main entree, it's a very good idea and I'll show you the easy steps below to smoked sweet potato nirvana!

What You'll Need
  • Sweet Potatoes (as many as you'd like)
  • Olive oil
  • Kosher salt
  • Butter
  • Brown Sugar (optional)
Prepare the Sweet Potatoes

Scrub the potatoes under cool water to remove any dirt, grime, etc.

Dry them with a clean paper towel.

I was always taught to poke potatoes before baking them to let the steam escape and prevent exploding.. there is a lot of skepticism regarding this being really necessary but I figure it's easy to do and life is too short for taking these kind of chances. It's your potatoes.. so, you assume the risk;-)

Set them on a cooling rack, Bradley rack or Weber grill pan as this makes it really easy to transport them to and from the smoker but you can use anything you like.. even a large bowl.

Brush on some olive oil..

Then some kosher salt.

Voila! They are ready for the smoker!

Smoke the Sweet Potatoes

At 225°F, you are looking at 2.5 to 3 hours however if you crank the heat up to about 275-300, you can get these done in about 1 hour 30 minutes.

Place the potatoes directly on the rack or leave them on the cooling rack and set the whole thing in the smoker.

let them cook with smoke flowing until they are soft just like you like them.

If they get done before the other food, keep them hot for up to several hours in the oven at 170°F.

A little butter, maybe some brown sugar if you like them sweet and you're good to go.

I haven't tried my Jeff's original rub (purchase recipes here) on these but I'm thinking it may be very good. If you try it, let me know how it goes;-)


Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

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About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

4 Comments on this article. Feel free to join this conversation.

  1. Roy March 23, 2018 at 5:14 am - Reply

    do wood chips and pellets go bad. I have had mine for awhile and they don’t leave much of a flavor if any. Please answer this for me as no one else seems to know of I get a smart response. I have the 30 inch Masterbuilt in red and I also use a Treager load star elite. They both seem to have lost flavor.

  2. Tom January 19, 2017 at 4:07 pm - Reply

    I like to slice the sweet potatoes (about 1/2″ thick), put them in a plastic bag with olive oil and Jeff’s Original Rub and shake to coat them. I let them set in the bag while I get the grill ready, then put them on a Bradley rack and in the grill for about an hour. They taste great and don’t need any further seasoning or toppings.

  3. John January 12, 2017 at 2:20 pm - Reply

    What kind of wood should a person use?

    • Jeff Phillips January 12, 2017 at 6:16 pm - Reply

      I cooked these at the same time as the citrus cornish hens so they got orange wood. I would say any fruit wood would compliment them well. Pecan, oak, hickory, etc. would also work fine if that’s what you have.

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