Sweet Potato Traeger Recipe: Smoky Char and Caramelized Sweetness in One Session

This Sweet Potato Traeger recipe transforms humble sweet potatoes into smoky, caramelized perfection with just a few simple steps and your smoker. The key lies in wrapping them in foil and letting the Traeger work its magic—slow-smoking develops deep, sweet flavors while keeping them tender inside.

I’ve perfected this method over countless backyard cookouts, and it’s become a crowd-pleaser that pairs beautifully with grilled meats or stands alone as a hearty side.

What makes this recipe special is the balance of texture and flavor: crispy edges from the smoker’s heat, tender flesh that melts in your mouth, and a natural caramelization that happens without extra sugar.

The smoky char adds a depth you won’t find in oven-roasted versions, while the foil wrap ensures they stay juicy even with long cooking times. It’s a foolproof technique that works every time, whether you’re feeding a family or hosting a barbecue for friends.

The result is a dish that’s rich, slightly sweet, and packed with that unmistakable smoky aroma that defines Traeger cooking.

These sweet potatoes are versatile enough to serve as a side or even a main course—topped with a sprinkle of flaky salt, a drizzle of honey, or crumbled bacon for extra indulgence. The best part?

They’re ready in about 2 to 3 hours, with minimal effort once you get them on the grill.

Pair them with grilled chicken, ribs, or a fresh green salad for a complete meal that’s sure to impress. The smoky sweetness of these potatoes elevates any spread, making them a must-try for your next Traeger session. Let’s get started—your taste buds will thank you.

Ingredients for sweet potato traeger

Four sweet potatoes and a handful of pantry staples—this is all you need for smoky, caramelized perfection on your Traeger.

The sweet potatoes are the star, so pick the biggest ones you can find—they’ll hold up better to the long smoke. Organic is ideal since the skin stays on, but any firm, unblemished ones work. I always grab mine from Whole Foods or Trader Joe’s—their selection is consistent. For the wood chips, hickory gives bold smoke, while apple adds sweetness. Soak them for at least 30 minutes before using, or they’ll burn. Fresh rosemary makes a world of difference here—dried works in a pinch, but fresh has that bright, piney aroma that pairs perfectly with the smoky sweetness.

No honey? Maple syrup works just as well—same caramelized effect. Short on smoked paprika? Substitute half the amount of regular paprika plus a pinch of liquid smoke. The bacon topping is optional, but if you’re adding it, cook it separately first—it’ll get soggy if wrapped inside. For extra flavor, toss the potatoes in the olive oil, salt, and pepper before wrapping, but don’t overdo it—the smoker will add plenty of flavor on its own. If you’re feeding a crowd, double the batch—these disappear fast.

Once you’ve wrapped them, these keep 3-4 days in the fridge if stored in an airtight container. For longer storage, wrap them in foil and freeze for up to 3 months. Reheat in the oven at 350°F for 15 minutes or on the Traeger for 10 minutes to restore that smoky crisp. I always make a big batch—leftovers reheat beautifully and taste even better the next day as the flavors meld.

Step-by-step instructions for smoky charred sweet potatoes

Transform simple sweet potatoes into restaurant-worthy smoky masterpieces with this foolproof Traeger method.

Start by scrubbing the 4 whole large sweet potatoes under cool water to remove any dirt, but leave the skins on—they add texture and nutrients. Using a sharp chef's knife, cut each potato in half lengthwise. This creates flat surfaces that will caramelize beautifully on the Traeger. Arrange the halves cut-side down on a baking sheet and let them sit at room temperature for 20 minutes—this ensures even cooking.

While the potatoes warm, preheat your Traeger to 400°F using the soaked hickory or apple wood chips. The high heat will create that perfect char while keeping the insides tender. I like to wait until the temperature stabilizes and you see thin blue smoke before adding the potatoes—this means the smoker is ready to deliver that authentic wood-fired flavor.

In a small bowl, combine the 2 tablespoons extra-virgin olive oil, 1 tablespoon honey, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, 1 teaspoon flaky sea salt, and ½ teaspoon freshly ground black pepper. Whisk until the honey and oil emulsify slightly—this creates a sticky glaze that will caramelize beautifully on the Traeger.

Using a pastry brush, coat both sides of each sweet potato half generously with this mixture. I press the brush firmly to ensure even coverage, especially on the cut sides where the flavor really develops. The honey gives a subtle sweetness that balances the smokiness, while the smoked paprika adds depth right from the start. Don't skip this step—the seasoning is what transforms simple potatoes into something extraordinary.

Place the seasoned sweet potatoes on the Traeger grates, cut-side down, and close the lid. Smoke for 25-30 minutes until the edges develop a deep charred crust and the potatoes feel tender when pierced with a fork. You'll know they're ready when you see dark brown spots forming on the cut surfaces and the aroma of caramelizing sweet potatoes fills the air.

Here's the thing—I like to rotate the potatoes halfway through cooking to ensure even charring. After 15 minutes, flip them over and smoke for another 10-15 minutes, depending on your preference for doneness. The key is to watch closely during the last few minutes to prevent burning while still achieving that perfect char. If you see smoke getting too thick, crack the lid slightly to let some escape.

Once the potatoes are tender and charred to your liking, remove them from the Traeger and transfer to a cutting board. Sprinkle the ¼ cup chopped fresh rosemary evenly over the top—this adds an aromatic finish that pairs perfectly with the smoky flavors. If using, scatter the ½ cup crumbled bacon over each potato half. The bacon adds a salty, savory contrast that elevates the dish.

Let the potatoes rest for 5 minutes before serving. This resting time allows the juices to redistribute, preventing them from running out when you slice into them. I always serve these with a dollop of Greek yogurt or a sprinkle of flaky salt on top—it's the perfect balance of smoky, sweet, and savory flavors.

Slice the sweet potatoes into wedges or serve them whole, depending on your preference. The insides should be tender and slightly caramelized, while the outsides should have that beautiful charred crust. Each bite delivers a perfect harmony of smoky, sweet, and earthy flavors that make these potatoes unforgettable.

This method works equally well for a weeknight dinner or a special gathering. The beauty of Traeger cooking is that you can prepare these ahead of time and reheat them gently in the oven to maintain their texture. Serve with a simple green salad or grilled chicken for a complete meal that everyone will love.

Best sauces and condiments for this dish

Classic Maple Glaze

Drizzle these smoky sweet potatoes with a maple glaze made from 2 tablespoons pure maple syrup, 1 teaspoon apple cider vinegar, and a pinch of cinnamon. Simmer for 3 minutes until slightly thickened, then brush over the warm potatoes.

The natural sweetness enhances the smoky char and adds a glossy finish that’s irresistible. I like to add a few drops of vanilla extract for extra depth. 🍯

Spicy Chipotle Cream

For a kick of heat, whip together ½ cup sour cream with 1 teaspoon adobo sauce (from canned chipotles) and ½ teaspoon lime zest. Spread this creamy, smoky-sweet topping over the potatoes right before serving.

The tangy cream balances the sweetness while the chipotle adds a slow-building heat that lingers. Garnish with chopped cilantro for freshness. 🌶️

Brown Sugar Butter

Melt 2 tablespoons unsalted butter with 1 tablespoon packed brown sugar and a pinch of sea salt in a small saucepan. Let it bubble for 1 minute until the sugar dissolves and the butter turns golden.