Grilled Sweet Potato Fries with Honey-Mustard-Mint Dipping Sauce
- 1/4 cup Dijon mustard
- 1/4 cup whole-grain mustard
- 1/4 cup honey
- 2 tablespoons chopped fresh mint
- Kosher salt and freshly ground black pepper
- 3 large sweet potatoes
- Canola oil, for brushing
Put the sweet potatoes in a large pot, cover with water and add 1 tablespoon salt. 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. When cool enough to handle, cut each sweet potato into 6 wedges.
Heat a gas or charcoal grill to medium-high. Brush the potato wedges with oil and season with salt and pepper. Grill until slightly charred and cooked through, 2 to 3 minutes per side. Remove to a platter and serve with the dipping sauce.
Recipe courtesy of Bobby Flay