Description
For a quick summer side dish, throw sweet potato wedges on the grill and then serve them with zesty honey mustard dip for the perfect dunking pair.
Ingredients
Scale
For the Dipping Sauce
- ¼ cup Maille Traditional Dijon Mustard
- 3 tablespoons honey
- 1 tablespoon Maille Whole Grain Dijon Mustard
- Zest from half a lime
- 1/8 tsp. salt
For the Potatoes
- 4 sweet potatoes
- About 2 tablespoons extra-virgin olive oil
- ½ tsp. salt
- ½ tsp. black pepper
- A few tablespoons fresh cilantro, roughly chopped
Instructions
- Combine all of the ingredients for the dipping sauce in a small bowl. Set aside.
- Pre-heat your grill to medium-high.
- Cut each of the sweet potatoes lengthwise into 8 wedges. Add the wedges to a large pot and cover them with cold water. Cover the pot and bring it to a low boil over medium-high heat. Cook until the sweet potatoes are tender, but still firm enough to maintain their shape, about 5 minutes. Carefully drain the potatoes.
- In a large bowl, gently toss the sweet potato wedges with the olive oil, salt and pepper. Add the wedges to your grill, cooking them about 2-3 minutes on each side.
- Remove the sweet potato wedges from the grill. If desired, you can season them with additional salt and pepper. Garnish with the chopped cilantro. Serve immediately with the dipping sauce.
- Category: Side