Smoked Mashed Sweet Potatoes with Maple and Sriracha Recipe

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3.46 from 44 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

Course:

Dinner

Lunch

Side Dish

Vegetable

Cuisine:

American

Makes:

About 2 pounds (907.2 g)

Servings: 8

Takes:

Prep Time: 10

Cook Time: 1 15

Total Time: 1 25

Equipment

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

Ingredients

US Customary - Metric

▢ 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

Notes:

About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.

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

Method

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 (162.8°C). 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 (162.8°C) 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.

Nutrition per Serving