Smoked Sweet Potatoes with Scallion Dressing
1
Points®
Total time: 1 hr 20 min • Prep: 15 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Smoking isn’t only for meat: it’s a great way to cook vegetables, too! Sweet potatoes are especially receptive to smoking.
Ingredients
Sweet potato
4 medium, scrubbed, cut into 1-inch-thick wedges
Uncooked scallions
6 medium, ends trimmed, thinly sliced
Olive oil
2 tbsp(s)
Red wine vinegar
1 tbsp(s)
Kosher salt
¼ tsp(s)
Garlic
1 clove(s), large, minced
Instructions
1
Place woodchips in a large bowl, cover with water and place a heavy plate on top to keep them submerged; soak 30 minutes.
2
Bring a large pot of water to a boil; add potatoes, reduce heat to low and simmer until just tender when pierced with a paring knife, 5 minutes. Drain potatoes; set aside.
3
Make sure your grill grates are super clean, then prepare your gas or charcoal grill for indirect heat. Drain woodchips and place in center of a large piece of aluminum foil; wrap them up to create a neat package (using a second layer of foil if needed). Using a paring knife or skewer, poke a dozen holes in top of packet and place packet over hottest part of grill (either directly on coals of a charcoal grill or on heating element below grate of a gas grill); cover grill until smoke appears, at least 15 minutes.
4
Place potatoes on the not-too-hot side of grill; cover and cook, uncovering grill to turn potatoes a few times, until skin is crisp and slightly charred in spots, about 15 minutes.
5
Meanwhile, combine scallions, oil, vinegar, garlic and salt in a small bowl.
6
Serve warm potato wedges drizzled with dressing.
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