Smoked Sweet Potato Fries Recipe

1h 15m

These Mesquite Smoked Sweet Potato Fries make a great appetizer, game-day snack or side dish. The smoky flavour of the chilli powder balances the potato’s natural sweetness. And the Southwestern Dipping Sauce gives these fries an added kick. Smoked sweet potato fries go well with burgers, grilled chicken sandwiches, pork chops and steaks.


Sweet Potatoes

3 sweet potatoes
oil for frying
1 teaspoon finely chopped coriander 1 tablespoon cotija cheese
preheated mesquite wood stick


1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon black pepper
½ teaspoon ancho chilli powder
½ teaspoon granulated garlic
½ teaspoon chilli powder

Southwestern Dipping Sauce

½ cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon seasoning
½ teaspoon ground cumin


  1. Preheat smoker to 120°C. Set a pan with a cup of water in the smoker.
    HOT TIPUsing a water pan to add moisture to the smoke chamber is optional and can increase condensation under the smoker lid. Adding spices, beer or wine to the water pan can be used to infuse an added layer of flavour into your food.
  2. Add a preheated stick of mesquite wood to the fire 15 minutes before starting to cook.
  3. Combine salt, brown sugar, pepper, ancho chilli powder, garlic and chilli powder in a small bowl.
  4. Mix mayonnaise, lime juice, cumin and one teaspoon of the seasoning (above). Refrigerate until ready to use.
  5. Peel the potatoes and slice into 60 mm or thicker slices. Place on a rack and sheet pan.
    HOT TIPCut off the “bottom” cm of the potato for a stable, flat base while slicing.
  6. Place fries in the smoker and smoke for 1 hour.
  7. Preheat a deep fryer or Dutch oven to 170°C. Deep-fry potatoes in batches until they’re golden brown and begin to float in the hot oil, 2-3 minutes per batch. Remove to a resting rack.
  8. Place the remaining seasoning in a pepper mill and set for fine grinding. As each batch comes out of the hot oil, immediately season with several twists of seasoning.
  9. Garnish fries with cilantro and cotija. Serve with Southwestern Dipping Sauce.

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