These smoked sweet potatoes finished with a garlic-sage browned butter make a simple, flavorful side dish for any meal. They are perfect for barbecues, holiday dinners, or easy meal prep, delivering a gourmet touch with minimal effort.
This is the only way I’ll be making sweet potatoes moving forward!
– Martin
Using a smoker or pellet grill opens up countless options beyond traditional mains. Smoked sweet potatoes offer a sweet, savory side that complements smoked meats, roasted poultry, or simply a vegetarian spread. The gentle smoke enhances the potato’s natural sugars, while a quick garlic-sage browned butter elevates the dish with savory, aromatic notes.
Why You Will Love This Recipe
- Simple: With only six main ingredients, the recipe is straightforward. The smoker does most of the work while you prepare the browned garlic-sage butter.
- Full of flavor: Minimal ingredients don’t mean minimal taste — a subtle fruit-wood smoke and browned butter make each bite addictive.
- Holiday-ready: This smoked version gives a fresh twist to classic holiday sweet potatoes and pairs well with roasted or smoked main dishes.
Ingredient Notes
- Sweet potatoes: Select medium to large potatoes of similar size and thickness so they cook evenly. Smoking intensifies their natural sweetness and creates a pleasing texture.
- Olive oil: A light coating helps the skin crisp and carry smoke flavor into the potato.
- Unsalted butter: Browning the butter adds rich, nutty depth that balances the sweet potato’s sweetness.
- Garlic: Fresh minced garlic mingles with the butter for aromatic savory notes.
- Sage: Fresh chopped sage is ideal for an earthy, herbaceous accent. Dried sage can be used sparingly if needed.
- Salt: A modest amount of salt is essential to balance and enhance all the flavors.
Variations
While the garlic-sage browned butter is my favorite finishing touch, smoked sweet potatoes are a versatile base. Try these topping ideas to change the flavor profile:
- Spiced taco meat and shredded cheese for a hearty dinner option.
- Maple-cinnamon butter for a sweeter holiday-style side.
- Sautéed bell peppers and onions for a savory, colorful topping.
- Marshmallows with brown sugar and cinnamon for a classic sweet finish.
- Crumbled blue cheese with toasted walnuts and a drizzle of honey for a contrasting sweet-salty bite.
How to Make Smoked Sweet Potatoes
Full ingredient amounts and step-by-step instructions are included in the recipe card below.
Step 1: Preheat your smoker to 250°F. Wash and dry the sweet potatoes, pierce each one several times with a fork, rub the skins with olive oil, and season with salt.
Step 2: Place the potatoes in the smoker and cook at 250°F for roughly 2 hours, or until a fork slides in easily and the interior is soft.
Tip: For softer skins, wrap the potatoes in foil halfway through the cook; for crisper skins, leave them unwrapped for the entire smoking time.
Step 3: While the potatoes smoke, make the garlic-sage browned butter. Melt unsalted butter in a small skillet over medium heat and cook until it becomes fragrant and the solids turn golden brown, about 2–3 minutes. Add minced garlic, chopped sage, and a pinch of salt; cook briefly—30 seconds—then remove from heat.
Step 4: When the sweet potatoes are tender, slice them open and fluff the flesh with a fork. Spoon the warm garlic-sage browned butter over the inside of each potato and serve immediately.
Recipe FAQs
Use a mild fruit wood such as cherry or apple to complement the potato’s natural sweetness. These woods add a gentle, slightly sweet smoke that enhances flavor without overpowering it.
At 250°F, plan on about 2 hours. If you’re pressed for time, you can smoke at a higher temperature (around 350°F) for roughly 45 minutes, though the smoked flavor will be lighter.
They are cooked when a fork easily pierces the center. For a more precise check, an internal temperature of around 210°F indicates a very tender potato.
Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently to retain texture and flavor.
Wrap leftovers in foil and warm in a 350°F oven for 10–15 minutes, or reheat in the microwave until heated through. Reheating in the oven helps maintain the best texture.
Pro Tips/Recipe Notes
- Select sweet potatoes that are similar in size so they finish at the same time.
- Choose a fruit wood like cherry or apple for a subtle, complementary smoke.
- If short on time, increase smoker temperature to 350°F and check at around 45 minutes, keeping in mind smoke intensity will be reduced.
- Potatoes are done when a fork slides in easily; for extra confirmation, the interior should feel uniformly soft.
- Browned butter cues: you’ll smell a nutty aroma and see small golden-brown specks on the pan bottom when it’s ready.
Other Recommended Side Dish Recipes
-
Slow Cooker Mashed Sweet Potatoes
-
Maple Roasted Carrots
-
Crispy Roasted Potatoes
-
Smoked Asparagus
If you make these smoked sweet potatoes, please share how they turned out in the comments. For a different smoky side, try smoked baked potatoes prepared the same way but with a savory or cheesy finish.
Smoked Sweet Potatoes
Ryan Beck
Ingredients
- 4 large sweet potatoes
- 1 tablespoon olive oil
- 1 ¼ teaspoon sea salt, divided
- 1 stick unsalted butter
- 4 cloves garlic, minced
- 2 tablespoon fresh sage, chopped
Instructions
- Preheat smoker to 250°F. Wash and dry the sweet potatoes, pierce them several times with a fork, rub with olive oil, and season with 1 teaspoon of the salt.
- Place the potatoes in the smoker and cook for about 2 hours, or until a fork inserts easily and the insides are tender.
- While the potatoes cook, make the garlic-sage browned butter: melt the butter in a small skillet over medium heat. Cook until the butter begins to brown and gives off a nutty aroma, about 2–3 minutes. Stir in the minced garlic, chopped sage, and ¼ teaspoon salt; cook 30 seconds more, then remove from heat.
- When the sweet potatoes are done, slice them open, fluff the flesh with a fork, and spoon the garlic-sage browned butter over each potato. Serve warm.
Notes
- Choose potatoes close in size to ensure even cooking.
- Fruit woods such as cherry or apple add a mild, sweet smoke that pairs beautifully with sweet potatoes.
- To speed up cooking, smoke at higher heat (around 350°F) and check at about 45 minutes; smoke flavor will be lighter.
- Sweet potatoes are done when a fork slides in easily; an internal temperature near 210°F will yield a very tender texture.
- Browned butter is ready when it releases a nutty aroma and small golden specks form on the pan bottom.
Nutrition
Serving: 1 sweet potato — Calories: 204 kcal — Carbohydrates: 23 g — Protein: 3 g — Fat: 12 g — Saturated Fat: 4 g — Sodium: 805 mg — Fiber: 4 g — Sugar: 7 g
Leave a comment to share your results or tag your photos to show how you served these smoked sweet potatoes.