I know what you're thinking - sweet potatoes in the middle of summer? I know folks, it's borderline alarming but you know this the summer of my pellet grill / smoker so I feel like it's my civic duty to alert you to these Smoked Sweet Potatoes with Feta and Basil Vinaigrette!!
Table of Contents
Why I Love This Recipe
Here's the deal - these Smoked Sweet Potatoes with Feta and Basil Vinaigrette are downright perfect. So perfect that they should come with a warning label as you'll want to make them on a twice-weekly rotation for the rest of your life. The sweet potatoes are cooked on the pellet grill until they are fork tender and you can quite literally rip them apart with your bare hands (once they cool down of course).
Then they are topped with all of our favorite sauce: Basil Vinaigrette. I added some feta on top because I am who I am... but a sprinkle of parmesan or goat cheese would be a great addition too. That salty / briny bite just is the icing on the Smoked Sweet Potato Cake if you will!
Ingredients & Substitutions
- Medium orange sweet potatoes (about 6 ounces each-ish)
- Shallot
- Basil
- Garlic
- Red pepper flakes (optional)
- Olive oil
- Red wine vinegar
- Kosher salt and freshly cracked black pepper
- Feta
- Full ingredient list is below
How to Make
Heat an outdoor grill or smoker to medium-high (450-500), direct heat. Meanwhile, rinse and scrub the sweet potatoes under cool water and pat dry.
Place the potatoes directly on the smoker / grill grates — towards the back of the grill if you’re grilling other foods. Cover and smoke or grill, flipping halfway through, until they can be easily pierced with a knife and the skin is crisp, 25-30 minutes total.
Remove the Smoked Sweet Potatoes the grill and let cool until you can easily hold one in your hand without fear of burning yourself. Tear into large chunks and drizzle with the basil vinaigrette and crumbled feta plus lots of flaky sea salt and freshly cracked black pepper. Serve immediately.
Tips & Tricks
The method listed above is the best way to get this smoked sweet potato recipe done in less than 30 minutes. IF you are doing a slow smoke and prefer that the sweet potatoes cook low and slow and develop a bit more of a smoky flavor, you can set your pellet smoker to around 225°F to 250°F. This low and slow method ensures the sweet potatoes cook evenly and absorb the smoky flavor as they will take more like 2-3 hours to cook at a lower temperature.
FAQ's
If you're cooking them in a smoker that can handle 450 degrees + then these will take about 25-30 minutes.
If you're going low and slow, then allow about 2 to 3 hours to smoke sweet potatoes at 225°F.
The exact time can vary based on the size of the potatoes and the specific smoker used. The sweet potatoes are done when they are tender and easily pierced with a fork.
Yes, always preheat your pellet smoker to the desired temperature before adding the sweet potatoes. This helps maintain consistent cooking temperatures
Wrapping the sweet potatoes in foil is optional. Wrapping them can help retain moisture and cook them faster. However, smoking them unwrapped allows the smoke to penetrate the skin, adding more flavor. I do NOT wrap my sweet potatoes.
I prefer to season the sweet potatoes after they are done cooking. That way no extra oil or seasonings fall into my grill.
Smoked sweet potatoes pair well with grilled meats, salads, and a variety of other side dishes. They can also be topped with ingredients like feta cheese, nuts, herbs, or a flavorful vinaigrette for added texture and taste.
Similar Recipes
Smoked Sweet Potatoes with Feta and Basil Vinaigrette
Ingredients
- 6 orange sweet potatoes 6 ounces each
- 1 recipe of basil vinaigrette
- ⅔ cup feta in the brine, drained and crumbled
Instructions
- Heat an outdoor grill or smoker to medium-high, direct heat. Meanwhile, rinse and scrub the sweet potatoes under cool water and pat dry.
- Place the potatoes directly on the grill grates — towards the back of the grill if you’re grilling other foods. Cover and grill, flipping halfway through, until they can be easily pierced with a knife and the skin is crisp, 25-30 minutes total.
- Remove from the grill and let cool slightly. Tear into large chunks and drizzle with the basil vinaigrette and crumbled feta plus lots of flaky sea salt and freshly cracked black pepper. Serve immediately.
I have never thought of putting these on the grill. What a great summer addition!
These look amazing! I don’t have a grill or smoker, but will probably try to make them in the oven or crockpot this weekend!
Smoked sweet potatos??? Really??? Interesting - you have peaked my curiosity!! Will be trying this next time I have a slab of protein to throw on the smoker. I am intrigued......