Choose potatoes of similar thickness

Medium potatoes of roughly equal thickness make timing easier. A long narrow potato softens differently from a short thick one, even at a similar weight. Scrub the skins under running water, remove damaged areas and dry them. Do not wrap tightly in foil if the aim is a drier, gently smoky skin rather than a steamed exterior.

A thin film of oil is enough. There is no need for a thick sugar coating because the centers are already sweet. Salt the skins lightly and make final seasoning adjustments after opening. Before loading the cooker, allow space around the potatoes and keep them away from a position directly beneath raw meat that could drip onto them during cooking.

Check the middle, not just the skin

A wrinkled exterior does not prove the center is soft. A thin probe or small knife should reach the middle without meeting a hard core. Turn potatoes carefully if heat is uneven and remove smaller pieces as they finish. Cooking time is an estimate, especially when the batch contains potatoes of different shapes, ages or varieties.

At serving time, cut a slit in the top and loosen the flesh with a fork. Yogurt, lime and scallions add acidity and freshness. Unsweetened plant-based yogurt can replace dairy if preferred. Keep the topping separate until the meal so hot potatoes do not sit under a cold dressing and lose their texture long before anyone is ready to eat.

The recipe

4 servings

Ingredients

  • 4 medium sweet potatoes, about 9 oz /250 g each
  • 2 tsp neutral oil
  • ½ tsp fine salt
  • ⅔ cup /150 g plain yogurt or unsweetened plant-based alternative
  • 1 tbsp lime juice
  • 2 scallions, thinly sliced
  • Black pepper to taste
  • A small amount of mild food-smoking wood

Method

  1. Scrub and dry the potatoes, removing damaged areas. Pierce carefully several times with a fork, coat lightly with oil and season the skins with a little salt.
  2. Prepare a suitable cooker for indirect heat at 300°F /150°C. Put the potatoes on a clean grate with space around them and no raw meat dripping from above.
  3. Use a small quantity of smoking wood according to the equipment instructions. Close the lid and monitor the chamber temperature.
  4. Start checking tenderness after roughly 75 minutes. Total cooking may take 90–150 minutes depending on thickness. Continue until a probe enters the center without encountering a hard area.
  5. Mix yogurt with lime juice and pepper, keeping it refrigerated until serving. Open finished potatoes carefully because escaping steam is hot.
  6. Fluff the centers with a fork, add a spoonful of cold topping and scatter with scallions. Serve immediately.

Storage

Refrigerate leftover potatoes without topping in shallow containers within two hours, or one hour above 90°F. Store the sauce separately at 40°F or below. Use within three days and reheat potatoes throughout to 165°F before serving hot.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.