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Smoked Twice-Baked Sweet Potatoes
These smoked twice-baked sweet potatoes bring together creamy, smoky, and sweet holiday flavors in every bite. The tender sweet potatoes are first smoked to perfection, then filled with melted brie, maple-kissed cranberries, toasted pecans, and crispy bacon. Finished back on the smoker to melt the cheese and caramelize the glaze, this dish delivers a perfect mix of smoky richness and festive sweetness.
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Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 4 medium sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 tsp orange zest
- 2 tbsp maple syrup
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup chopped pecans
- 1 tbsp orange juice
- 4 oz brie cheese, sliced
- 1 tbsp butter
- 4 slices bacon, cooked and crumbled
- 1/4 cup water
INSTRUCTIONS
1. Preheat the Smoker: Set your Yoder YS640S to 375°F using a mild wood pellet such as cherry or pecan for a naturally sweet smoke profile.
2. Smoke the Potatoes: Scrub and pierce each sweet potato several times with a fork. Rub lightly with olive oil and sprinkle with salt. Place directly on the smoker grates and cook for 45–60 minutes, or until fork-tender. Remove from the smoker and let cool slightly.
3. Make the Cranberry Glaze: In a small saucepan over medium heat, combine cranberries, sugar, orange juice, maple syrup, and water. Simmer until the cranberries burst and the sauce thickens, about 8–10 minutes. Stir in orange zest and butter for richness.
4. Toast the Pecans: Place pecans in a small skillet or foil pan on the smoker for 5–7 minutes, stirring occasionally, until lightly toasted and aromatic.
5. Assemble the Potatoes: Slice each sweet potato in half lengthwise and gently scoop out a small portion of the flesh to create space for toppings. Place a few slices of brie inside each potato half, followed by a spoonful of cranberry glaze. Top with crumbled bacon and toasted pecans.
6. Return to the Smoker: Place the stuffed potatoes back on the Yoder and smoke for 10–15 minutes, until the brie is melted and everything is warmed through.
7. Serve: Drizzle lightly with maple syrup and finish with a pinch of black pepper. Serve warm and enjoy the perfect balance of smoky, creamy, and sweet flavors.
Pro Tip: For a touch of extra indulgence, brush the inside of each potato with a little maple syrup before adding the brie, it caramelizes beautifully as it reheats on the inside.
Smoked Twice-Baked Sweet Potatoes
These smoked twice-baked sweet potatoes bring together creamy, smoky, and sweet holiday flavors in every bite. The tender sweet potatoes are first smoked to perfection, then filled with melted brie, maple-kissed cranberries, toasted pecans, and crispy bacon. Finished back on the smoker to melt the cheese and caramelize the glaze, this dish delivers a perfect mix of smoky richness and festive sweetness.
—
Recipe from @terri.harrigan on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
- 4 medium sweet potatoes
- 1 cup fresh or frozen cranberries
- 1 tsp orange zest
- 2 tbsp maple syrup
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup chopped pecans
- 1 tbsp orange juice
- 4 oz brie cheese, sliced
- 1 tbsp butter
- 4 slices bacon, cooked and crumbled
- 1/4 cup water
INSTRUCTIONS
1. Preheat the Smoker: Set your Yoder YS640S to 375°F using a mild wood pellet such as cherry or pecan for a naturally sweet smoke profile.
2. Smoke the Potatoes: Scrub and pierce each sweet potato several times with a fork. Rub lightly with olive oil and sprinkle with salt. Place directly on the smoker grates and cook for 45–60 minutes, or until fork-tender. Remove from the smoker and let cool slightly.
3. Make the Cranberry Glaze: In a small saucepan over medium heat, combine cranberries, sugar, orange juice, maple syrup, and water. Simmer until the cranberries burst and the sauce thickens, about 8–10 minutes. Stir in orange zest and butter for richness.
4. Toast the Pecans: Place pecans in a small skillet or foil pan on the smoker for 5–7 minutes, stirring occasionally, until lightly toasted and aromatic.
5. Assemble the Potatoes: Slice each sweet potato in half lengthwise and gently scoop out a small portion of the flesh to create space for toppings. Place a few slices of brie inside each potato half, followed by a spoonful of cranberry glaze. Top with crumbled bacon and toasted pecans.
6. Return to the Smoker: Place the stuffed potatoes back on the Yoder and smoke for 10–15 minutes, until the brie is melted and everything is warmed through.
7. Serve: Drizzle lightly with maple syrup and finish with a pinch of black pepper. Serve warm and enjoy the perfect balance of smoky, creamy, and sweet flavors.
Pro Tip: For a touch of extra indulgence, brush the inside of each potato with a little maple syrup before adding the brie, it caramelizes beautifully as it reheats on the inside.
