Photo of Smoked sweet potatoes with scallion dressing by WW

Smoked sweet potatoes with scallion dressing

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! Our recipe brings a new twist to a beloved vegetable, sweet potatoes, which are especially receptive to smoking. The quick boil prepares the inside to be tender while the smoking time crisps the skin and outer layers of the potato. The dressing adds delicious zing that cuts the sweet smokiness perfectly. Serve alongside your favorite grilled burger, pot roast or roasted chicken. Add any leftover potatoes to a bowl of quinoa and use the drizzle as the dressing for an easy and flavorful veggie bowl.



3 cup(s)

Uncooked sweet potato(es)

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

Uncooked scallion(s)

6 medium, ends trimmed, thinly sliced

Extra virgin olive oil

2 Tbsp

Red-wine vinegar

1 Tbsp


1 small clove(s), minced

Kosher salt

¼ tsp


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