Go Back
+ servings

Smoked Mashed Sweet Potatoes with Maple and Sriracha Recipe

Mashed sweet potatoes
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.39 from 26 votes
Sweet maple syrup and spicy sriracha make a fantastic combination in this recipe for smoked mashed sweet potatoes. Grilled until smoky and tender, the mashed sweet potatoes are combined with butter for richness, maple syrup for sweetness, and just enough Sriracha to bring a touch of heat. It's sweet potato bliss!

Serve with: Pumpkin ale

Side Dish


About 2 pounds
Servings: 8


Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes


  • Aluminum foil
  • Two to three chunks of your favorite smoking wood.
  • Stand mixer (optional).


  • 6 sweet potatoes
  • ¼ cup unsalted butter, softened (1/2 stick)
  • ¼ cup pure maple syrup
  • 1 ½ tablespoons Sriracha (add more according to the level of heat you desire)
  • Morton coarse kosher salt (learn more about the science of salt here)
  • Freshly ground black pepper
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Fire up. Prepare a charcoal grill for indirect cooking by placing a chimney full of lit charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the ambient temperature to about 325°F. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 325°F on the indirect side.
  • Prep. As the grill comes to temperature, cut each sweet potato in half lengthwise and wrap each half in a single layer of aluminum foil.
  • Cook. Place the foil wrapped sweet potatoes on the main cooking grate as far away from the heat source as possible. Cover the grill, and allow the sweet potatoes to cook until the flesh is fork tender, about 1 hour.
  • Remove the foil wrapped sweet potatoes from the grill and add 2 to 3 chunks of your favorite smoking wood to the hotter side of the grill. For a gas grill, fill a smoking box or smoking pouch with wood chips and add to the grill.
  • Once the wood begins to smoke, remove the sweet potato halves from the foil and set them cut side up on the cooler side of the grill. Set the lid on the grill with the top vent fully open and positioned directly above the sweet potato halves in order to force the smoke over and around them. 
  • Allow the sweet potatoes to smoke for 15 minutes. Remove from the grill.
  • Use a spoon to scoop the soft flesh from the sweet potato skins. Place the sweet potato flesh, butter, maple syrup, and Sriracha in a stand mixer fitted with the flat beater, and beat on medium speed until smooth. You can also mash everything together by hand in a large mixing bowl.
  • Serve. Add kosher salt and ground black pepper to taste. Serve immediately.


Calories: 224kcal | Carbohydrates: 41g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 159mg | Potassium: 599mg | Fiber: 5g | Sugar: 13g | Vitamin A: 24228IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 1mg