Loaded Smoked Sweet Potatoes

There’s something special about the smoky sweetness of fall produce, and these loaded smoked sweet potatoes on the Yoder Smokers YS640S capture that perfectly. Each potato is slow-smoked until tender, then filled with a rich blend of ground beef, onions, diced apples, maple syrup, and a splash of whiskey for a sweet-and-savory balance. Finished with melted cheese and a drizzle of maple butter, this dish brings cozy autumn comfort right off the Yoder.

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Recipe from @terri.harrigan on Instagram

Learn more about the Yoder Smokers YS640S

INGREDIENTS

  • 4 medium sweet potatoes, washed and patted dry
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 lb ground beef
  • 1 tbsp butter
  • 1 medium onion, diced
  • 1 small apple, peeled and diced
  • 1 tbsp maple syrup
  • 2 tbsp whiskey (optional, but highly recommended)
  • 1 cup shredded cheddar (or a blend of cheddar and mozzarella)
  • 2 green onions, sliced for garnish
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    INSTRUCTIONS

    1. Preheat the Yoder:
      Set your Yoder YS640 smoker to 250°F. Use applewood or pecan pellets for a light, sweet smoke that complements the potatoes.
    2. Prep the Potatoes:
      Scrub and dry each sweet potato. Puncture them several times with a fork. Rub with olive oil, then season lightly with salt and pepper.
    3. Smoke the Potatoes:
      Place potatoes directly on the grates and smoke for 1½ to 2 hours, or until fork-tender and slightly caramelized on the skin.
    4. Make the Filling:
      While the potatoes smoke, heat a cast-iron skillet over medium heat. Melt the butter, then add onions and sauté until translucent.
      Add ground beef and cook until browned. Stir in diced apple, maple syrup, and whiskey. Simmer until the mixture thickens and becomes slightly sticky and aromatic.
    5. Assemble the Potatoes:
      Once the potatoes are tender, slice them open and gently fluff the insides with a fork. Spoon the whiskey-apple beef mixture into each one.
    6. Top & Broil:
      Sprinkle cheese over each loaded potato. Move them under a broiler (or turn up the Yoder to high heat) for 1–2 minutes, until the cheese melts and bubbles.
    7. Finish & Serve:
      Drizzle a touch of maple syrup or melted butter over top, garnish with sliced green onions, and serve warm.

     

    Pro Tip:

    For an extra layer of smoky richness, finish the filled potatoes back on the Yoder for 10 minutes before broiling. This lets the cheese absorb just a touch more smoke.