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

2016-09-17
  • Yield : 4 to 6 servings
  • Cook Time : 20m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    176 calorie
  • Fat

    0 grams
  • Saturated Fat

    0 grams
  • Cholesterol

    0 milligrams
  • Sodium

    743 milligrams
  • Carbohydrate

    43 grams
  • Fiber

    3 grams
  • Protein

    2 grams
  • Sugar

    21 grams

Ingredients

  • 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

Method

Step 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.

Step 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.

Step 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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