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

  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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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


  1. Whisk together the Dijon mustard, whole-grain mustard, honey and mint in a bowl, and season with salt and pepper. Let sit at room temperature while you prepare the fries.
  2. 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.
  3. 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. 
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