Side Dishes
This Sweet Potato Traeger recipe transforms humble sweet potatoes into smoky, caramelized perfection with just the right amount of char. The key lies in mastering low-and-slow smoking, where tender flesh meets crispy edges and deep wood-fired flavor—no oven required.
I’ve perfected this method over countless backyard cookouts, and it’s become my go-to side dish for everything from BBQ brisket to grilled chicken.
The process is simpler than it sounds: slice sweet potatoes into thick rounds, rub them with olive oil and smoked paprika, then let the Traeger work its magic at 225°F for 2 to 2.5 hours.
The secret? Using hickory or applewood chips for that signature smoky aroma while keeping the interior moist. No peeling, no boiling—just pure, smoky sweetness that rivals any restaurant side.
By the time they emerge from the smoker, your sweet potatoes will have deep caramelized edges, a tender interior, and a crust so crisp it’ll make you reach for seconds. The aroma alone will have everyone at the table asking what’s for dinner.
Serve them alongside pulled pork, grilled steaks, or even as a standalone dish with a dollop of sour cream and a sprinkle of flaky salt.
What makes this recipe truly foolproof is its flexibility—adjust the smoking time for softer or firmer potatoes, or swap the wood chips for cherry or pecan for a different flavor profile. The only rule? Don’t skip the oil or the smoke. Trust me, your taste buds will thank you.
Ingredients for sweet potato traeger
Sweet potatoes, wood chips, and smoky spices—just three things for restaurant-quality Traeger magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet Potatoes 🍠 | 2 lbs | Medium-sized, unpeeled, sliced into 1-inch rounds |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For brushing and caramelization |
| Smoked Paprika 🌶️ | 2 tbsp | For deep smoky flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred for flaky texture |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For subtle heat and depth |
| Hickory Wood Chips 🌳 | 1 package | For authentic smoky aroma |
| Applewood Wood Chips 🍎 | 1 package | Alternative for milder sweetness |
| Cherry Wood Chips 🍒 | 1 package | Optional for fruity undertones |
| Flaky Sea Salt 🧂 | 2 tbsp | For finishing and crunch |
| Sour Cream 🥛 | ¼ cup | For serving, optional |
| Creamy Garlic Aioli 🧄 | ¼ cup | For serving, optional |
The sweet potatoes are the star, so pick firm, vibrant orange ones—no soft spots or blemishes. Trader Joe's and Whole Foods carry the best organic varieties, but regular grocery store sweet potatoes work too. Slice them into 1-inch rounds—thicker slices caramelize better, but thinner ones crisp faster. If you're using a Traeger, preheat it to 225°F with your chosen wood chips (hickory for bold smoke, applewood for sweetness). Pro tip: Soak the wood chips in water for 30 minutes before using—they'll smoke longer and produce less ash.
No hickory chips? Applewood or cherry are great alternatives, but they'll give a different flavor profile. Swapping wood chips is like changing the spice blend—experiment and see what you like. The smoked paprika is non-negotiable for that authentic Traeger taste, but if you're out, 1 tsp of liquid smoke plus 1 tbsp regular paprika gets you close. For the oil, extra-virgin olive oil is best—it's stable at high heat and adds richness. If you're serving these as a standalone dish, the sour cream and garlic aioli are game-changers (store-bought works, but homemade tastes 10x better).
These keep surprisingly well—3-4 days in the fridge if stored in an airtight container. The flavor actually improves overnight as the smoky notes meld. For leftovers, reheat at 350°F for 10-15 minutes until warmed through. I like to portion mine into small cast-iron skillets before reheating so they get crispy again. Freezing isn't recommended—they get soggy, but if you must, wrap them tightly in foil and freeze for up to 2 months. Trust me, they're worth making extra for.
Why You'll Love This Recipe
- Traeger’s Secret Weapon: I swear by this recipe when I’m too tired to fuss—just toss those sweet potatoes in olive oil, sprinkle smoked paprika, and let the Traeger do the magic. No peeling, no boiling, no stress.
- Smoky Sweetness Boom: That smoked paprika? It’s the star. The Traeger’s wood smoke clings to the edges while the inside stays tender, giving you a caramelized, slightly crispy potato with a depth you’d pay extra for at a restaurant.
- Game for Any Meal: Between us, I’ve served these as a side for steak nights, piled them on a breakfast plate with eggs, and even made them into a lunchbowl with black beans. The same simple prep works every time.
- Leftovers That Don’t Suck: Honestly, I always make extra. These stay good for days—reheat them on the Traeger or in the oven, and they’re just as good the second time. Plus, they’re cheap to feed a crowd. Win-win.
Step-by-step instructions for smoky char and caramelized sweetness
Transform simple sweet potatoes into restaurant-worthy smoky masterpieces with this foolproof Traeger method.
Prepare and Season the Sweet Potatoes
Begin by preheating your Traeger to 400°F with the wood chips soaked in water for 30 minutes before adding to the smoker. While it heats, thoroughly dry the 2 lbs sweet potatoes with paper towels—this ensures maximum caramelization and prevents steam from interfering with the smoky bark.
In a large bowl, toss the sweet potatoes with 0.25 cup extra-virgin olive oil, 2 tbsp smoked paprika, 1.5 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Make sure each slice is evenly coated—this guarantees consistent flavor and color development. Let them sit at room temperature for 15 minutes while the Traeger reaches temperature. The warm oil will help the seasoning adhere better.
Smoke for Perfect Char and Sweetness
Arrange the seasoned sweet potatoes on the Traeger grates in a single layer, leaving ½ inch between each piece for proper airflow. Smoke at 400°F for 25-30 minutes, turning them once halfway through, until they develop deep char marks and the edges begin to caramelize. You'll know they're ready when the sweet potatoes release easily from the grates and the internal temperature reaches 200°F.
I recommend using a mix of hickory wood chips for that classic smoky depth and applewood wood chips for a touch of sweetness. If you're feeling adventurous, add cherry wood chips for a subtle fruity undertone that pairs beautifully with sweet potatoes. Keep the lid closed and resist the urge to peek—every time you open it, you lose heat and smoke.
Finish with Crispy Edges and Flaky Salt
Once the sweet potatoes reach the perfect char and internal temperature, transfer them to a baking sheet and broil for 2-3 minutes on high. This final step intensifies the caramelization and creates those coveted crispy edges. Watch them closely—they'll go from perfect to burnt in seconds. Remove from the oven immediately when you see deep golden-brown spots.
While still hot, sprinkle generously with 2 tbsp flaky sea salt. The contrast between the smoky char, sweet caramelized edges, and salty finish creates a flavor explosion in every bite. Let them rest for 5 minutes before serving to allow the juices to redistribute—this makes a world of difference in texture.
Serve with Optional Creamy Dips
Serve the smoky sweet potatoes warm, straight from the Traeger. For an extra layer of richness, offer 0.25 cup sour cream and 0.25 cup creamy garlic aioli on the side. The cool, tangy contrast balances the smoky sweetness perfectly. These dips also help cut through the richness of the caramelized edges, creating a harmonious bite.
This dish serves 4 generously, making it ideal for a weeknight dinner or a gathering with friends. The leftovers keep well in the refrigerator for 3-4 days, though I doubt they'll last that long—they're simply too good to resist. Store them in an airtight container and reheat in the oven at 350°F for 10-15 minutes to restore their crispy texture.
Pro Tips For Making Sweet Potato Traeger
- USE A POTATO PICKER: Sweet potatoes have stubborn skins that won’t peel cleanly—don’t try to cut them with a knife. A potato picker (or even a sturdy fork) makes quick work of piercing the skin in a grid pattern before roasting. This lets smoke and heat penetrate evenly without turning your grill into a science experiment.
- SALT BEFORE YOU SMOKE: Toss your sweet potatoes with olive oil, smoked paprika, and salt before they hit the Traeger. I used to wait until they were halfway done, but the salt dissolves into the flesh as it cooks, leaving them bland. Get that salt on there early—it’s the thing that matters most for flavor.
- DON’T SKIP THE FOIL WRAP: After the first 20 minutes of direct heat, wrap your sweet potatoes in heavy-duty foil and let them steam. This traps moisture and keeps them from drying out into sad, gummy cubes. I learned this the hard way—over-smoked, rubbery potatoes are a crime.
- PIERCE THEM FIRST: Stab each sweet potato with a fork or skewer before grilling. It’s not just for looks—it lets steam escape, preventing explosions (yes, they can burst) and ensuring even cooking. Skip this, and you’ll end up with half your batch looking like it lost a fight with a grenade.
Perfect pairings for this recipe
Smoky Grilled Sides
Pair your Traeger sweet potatoes with grilled corn on the cob brushed with chili-lime butter—the smoky corn and sweet potatoes create a perfect balance. I like to grill the corn alongside the sweet potatoes for 20-25 minutes at 375°F, turning occasionally.
Finish with crushed red pepper flakes and cotija cheese for a Tex-Mex inspired side that’s easy to make. 🌽
Protein Pairings
These smoky sweet potatoes shine alongside pulled pork or Traeger-smoked brisket. The rich, fatty textures of the meat contrast beautifully with the caramelized edges of the potatoes. For a lighter option, try grilled chicken thighs marinated in garlic and lemon—the citrus cuts through the smokiness.
I often serve them with a side of pickled red onions to add a tangy crunch. 🍗
Creamy Contrasts
Balance the smoky, sweet flavors with cool, creamy sides like chilled avocado-lime salad or cucumber-dill yogurt dip. Toss 2 cups mixed greens with 1 sliced avocado, 1 tbsp lime juice, and 1 tbsp chopped cilantro for a refreshing bite.
For a heartier option, serve with creamy coleslaw made with apple cider vinegar and honey mustard dressing—the sweetness ties everything together. 🥗
Dessert Complements
End your meal with grilled peaches or pineapple slices brushed with honey and cinnamon, then smoked on the Traeger for 10-15 minutes at 350°F. The caramelized fruit pairs perfectly with the smoky sweet potatoes, creating a cohesive, flavorful experience.
For a simpler option, serve vanilla ice cream with a drizzle of maple syrup—the coolness contrasts the warm, smoky potatoes beautifully. 🍑
Beverage Pairings
Complement the smoky sweetness with a bold iced tea infused with peach slices and mint—the sweetness and coolness balance the richness. For beer lovers, a hoppy IPA or amber ale cuts through the smoky flavors, while a dry rosé adds a refreshing contrast if you prefer wine.
I also love a sparkling lemonade with a splash of ginger beer for a lighter option. 🍺
Nutrition facts
Frequently asked questions
Can I use regular potatoes instead of sweet potatoes?
While you could use regular potatoes, they won't deliver the same rich, caramelized sweetness that makes this recipe special. Sweet potatoes have a higher sugar content that develops beautiful smoky-sweet notes during smoking. Regular potatoes will turn out more starchy and less flavorful—think of it like comparing apples to oranges (or in this case, sweet potatoes to regular ones).
What's the best wood chip flavor for sweet potatoes?
For classic smoky depth, hickory is your best bet—it pairs perfectly with sweet potatoes. For a milder, sweeter profile, try applewood or cherry. Pro tip: Mix hickory and applewood (50/50) for a balanced flavor that enhances the natural sweetness without overpowering it. Avoid strong woods like mesquite—they can make the dish taste bitter.
How do I fix sweet potatoes that are too soft?
If your sweet potatoes turn out mushy, they likely cooked too long or had too much moisture. The fix? Next time, smoke them at 375°F instead of 400°F and reduce smoking time by 10-15 minutes. Also ensure your sweet potatoes are completely dry before seasoning—pat them thoroughly with paper towels. For already-mushy potatoes, try reheating them in a 350°F oven for 5-10 minutes to crisp the edges.
Can I make this recipe without a Traeger?
Use any smoker, grill (with a smoker box), or even your oven. For a grill, wrap wood chips in foil and place them on the coals. In the oven, bake at 400°F for 45-50 minutes on a wire rack (for crispiness) with a bowl of water nearby to add moisture. The key is maintaining 200°F internal temp—use a meat thermometer to check!
Why do my sweet potatoes stick to the Traeger grates?
This usually happens when they're too wet or the oil isn't evenly distributed. Before smoking, make sure your sweet potatoes are completely dry and coated with oil—this creates a barrier between the food and the grates. If they still stick, try using non-stick spray on the grates or arrange them on a Traeger foil pan for easier cleanup. A light oil spray on the grates before adding food helps too!