
Smoked Sweet Potato and Halloumi
Sweet potato chunks and halloumi smoked until tender and golden, perfect for a smoky main.
Ingredients
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Sweet potato chunks and halloumi smoked until tender and golden, perfect for a smoky main.
Ingredients
Never miss a recipe
smokeandsoil.com/recipes/smoked-sweet-potato-and-halloumi
by L Field
Serves
4
Level
Medium
Method
BBQ
Ingredients
Prepare the sweet potatoes
Peel and cut the sweet potatoes into roughly 3cm chunks. Toss with olive oil, salt, and pepper.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
320
kcal
15g
protein
40g
carbs
15g
fat
Values are estimates and vary with portion size and preparation.
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A classic, simple apple sauce, perfect for accompanying pork dishes.
Slice the halloumi
Slice the halloumi into 1cm thick slices and brush lightly with olive oil.
Set up the smoker or BBQ
Prepare your smoker or kettle BBQ for indirect cooking at 120°C (250°F). Use lumpwood charcoal and add wood chunks for smoke.
Smoke the sweet potatoes and halloumi (45-60 mins)
Place the sweet potato chunks on the indirect side of the grill. After 20 minutes, add the halloumi slices. Smoke until the sweet potatoes are tender and the halloumi is golden and slightly charred.
Serve
Serve the smoked sweet potatoes and halloumi warm with a fresh salad and your choice of dressing.
Per serving (estimate)
320
kcal
15g
protein
40g
carbs
15g
fat