Photo of Smoked Sweet Potatoes with Scallion Dressing by WW

Smoked Sweet Potatoes with Scallion Dressing

1 - 3
PersonalPoints™ per serving
Total Time
1 hr 20 min
15 min
20 min
Smoking isn’t only for meat: it’s a great way to cook vegetables, too! Sweet potatoes are especially receptive to smoking.


Uncooked sweet potato(es)

4 medium, scrubbed, cut into 1-inch-thick wedges

Uncooked scallion(s)

6 medium, ends trimmed, thinly sliced

Olive oil

2 tbsp(s)

Red wine vinegar

1 tbsp(s)

Kosher salt

¼ tsp(s)

Garlic clove(s)

1 clove(s), large, minced


  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.


Serving size: 1/8 of wedges, 1 Tbsp dressing