Smoked Sweet Potato Fries

1:35 - Prep 0:20 / Cook 1:15
Beginner

These Mesquite Smoked Sweet Potato Fries make a great appetizer, game-day snack or side dish. The smoky flavor of the chili 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.

4 Servings
Ingredients
Sweet Potatoes
  • 3 sweet potatoes
  • oil for frying
  • 1 teaspoon finely chopped cilantro
  • 1 tablespoon cotija cheese
  • preheated mesquite wood stick
Seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon chili powder
Southwestern Dipping Sauce
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 teaspoon seasoning
  • 1/2 teaspoon ground cumin
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Preparation
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Step 1 Of 9
1. Preheat smoker to 250°F. 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 flavor 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 chili powder, garlic and chili 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 1/4-inch or thicker slices. Cut the slices into 1/4-inch thick fries. Place on a rack and sheet pan.
Hot TipCut off the “bottom” half-inch 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 350°F. 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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