Name: Crispy Smoked Sweet Potato Fries on the Pellet Grill
Yield: 4-6 People
Ingredients: 3-4 Large Sweet Potatoes (Scrubbed clean, skins left on for texture and flavor); 3 tbsp Rendered Beef Tallow (Melted) Substitute: Avocado oil; 1.5 tbsp Cornstarch (The uncompromising secret to a crispy crust); 1.5 tbsp "The Foundation" All-Purpose Rub (If you don't have this, substitute: 1 tsp coarse kosher salt, 1 tsp coarse black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder)

Forget the soggy, limp sweet potato fries you get at the drive-thru. When you take thick-cut sweet potato wedges and subject them to the high-heat convection and hardwood smoke of a pellet grill, you get a side dish that commands as much respect as the main course.

The secret to achieving the perfect texture—a robust, crispy exterior yielding to a pillowy, sweet center—lies in a light dusting of cornstarch and utilizing a high-smoke-point fat like the beef tallow we forged earlier.

Essential Tools

Heavy-Duty Commercial Half Sheet Pan
Mercer Culinary Genesis 8-Inch Chef’s Knife — For cleanly halving those dense potatoes
Large Stainless Steel Mixing Bowls
High-Heat Silicone Spatula

Ingredients

3-4 Large Sweet Potatoes (Scrubbed clean, skins left on for texture and flavor) 3 tbsp Rendered Beef Tallow (Melted) Substitute: Avocado oil 1.5 tbsp Cornstarch (The uncompromising secret to a crispy crust) 1.5 tbsp "The Foundation" All-Purpose Rub (If you don't have this, substitute: 1 tsp coarse kosher salt, 1 tsp coarse black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder)

Directions

Fire Up the Pit

Preheat your pellet grill to 400°F. You want a strong, consistent convection heat to roast the potatoes, not just bake them.

🔥 400°F

The Chop

Cut the ends off each sweet potato. Slice them in half lengthwise, then cut each half into thick, even wedges (about 3/4-inch to 1-inch thick). Consistency is key here so they all finish cooking at the same time.

The Coating

Place the wedges into your large stainless steel mixing bowl. Pour the melted beef tallow over the top and toss aggressively until every wedge is evenly coated.

The Dusting

Sprinkle the cornstarch and your BBQ rub evenly over the oiled potatoes. Toss again until the wedges look slightly powdery and tacky. The cornstarch will combine with the tallow to fry the outside of the potato on the grill.

The Arrangement

Spread the wedges out on your heavy-duty baking sheet. Crucial rule: Do not crowd the pan. Leave space between each wedge so the hot air and smoke can circulate. If they touch, they will steam instead of roast. Use two pans if necessary.

The Roast

Place the sheet pan directly onto the grill grates. Close the lid and let them roast for 20 minutes.

⏱ 20 Minutes 🔥 400°F

The Flip

Open the lid and use your spatula to flip each wedge. They should be developing a nice, dark crust on the bottom side.

The Finish

Close the lid and cook for another 15 to 20 minutes, or until the fries are fork-tender on the inside and display a beautiful, slightly blistered char on the outside.

⏱ 15 to 20 minutes 🔥 400°F

The Serve

Remove from the grill and let them rest on the pan for 3-5 minutes before serving. This rest period allows the exterior to crisp up even further as the steam escapes.

⏱ 3-5 minutes

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