Grilled Sweet Potato Fries with Honey-Mustard-Mint Dipping Sauce

1. 1

   Whisk together the Dijon mustard, whole-grain mustard, honey and mint in a bowl, and season with salt and pepper.

2. 2

   Let sit at room temperature while you prepare the fries.

3. 3

   Put the sweet potatoes in a large pot, cover with water and add 1 tablespoon salt.

4. 4

   Bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance, 10 to 15 minutes depending on size.

5. 5

   When cool enough to handle, cut each sweet potato into 6 wedges.

6. 6

   Heat a gas or charcoal grill to medium-high.

7. 7

   Brush the potato wedges with oil and season with salt and pepper.

8. 8

   Grill until slightly charred and cooked through, 2 to 3 minutes per side.

9. 9

   Remove to a platter and serve with the dipping sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.