Fire Roasted Sweet Potatoes

I Want In!

This is actually something that I’ve been playing with for months now.  I first tried it at my parents house in Colorado for new years dinner.  They had just built a fire pit in their new back yard and I thought what better way to not only enjoy a fire in the frigid temperatures, but to cook some amazing food in it at the same time?


As you may know, my girlfriend and I spent the last week at Big Bear Lake enjoying some much needed time in the outdoors.  I was able to fish every day while there and even got some catfish to cook.  While we didn’t have a true fire pit at our cabin (we did have a fireplace inside but it was far too hot to fire it up), we did have a charcoal grill outside.  I figured this would be a perfect opportunity to try out this recipe on charcoal instead of a fire pit.  It came out amazing.  This is definitely one of those perfect (and utterly simple) recipes that you can enjoy by campfire.


Now if you don’t have access to a fire pit or charcoal grill, fear not.  I’m not allowed to have either of those at my house since I live in an apartment and it’s gas grills or nothing.  Below, I’ve written out a simple way to make this same recipe on a gas grill.  The cook time is the same, but instead of putting the potatoes directly on coals, you just put them on the grill instead.  Easy peasy.


Fire Roasted Sweet Potatoes
Prep time
Cook time
Total time
Serves: 4
  1. About an hour before you're ready to cook, soak a large handful of wood chips in water.
  2. Place tallow, herbs de provence, salt and pepper in a glass bowl and place over a small pot of simmering water. This will melt the duck fat and incorporate the seasonings without burning them.
  3. While duck fat is melting, preheat your grill to medium heat using only one burner
  4. Remove wood chips from water and place in a smoker box.
  5. Add smoker box to grill over the active burner
  6. Remove bowl from pot and toss sweet potatoes in the herb duck fat mixture coating evenly.
  7. Wrap sweet potato mixture in aluminum foil leaving the top open and place on the coolest part of the grill for indirect cooking. Cook for 45-60 minutes or until fork tender
  8. Remove from grill and serve immediately
If you don't have access to duck fat, you can just as easily use grass fed tallow or pastured lard instead.

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