Have you ever parboiled sweet potatoes before grilling them? I started doing it after years of burnt outsides and raw centers, and the difference was immediate. Five minutes in boiling water, then ten minutes on the grill. The flesh goes creamy while the edges pick up char. A dipping sauce of Maille Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper pulls the whole plate together.
Parboiling softens the dense interior so the grill only needs to handle the surface. You get color and smoke flavor without overcooking. The mustard sauce is sharp enough to cut through the natural sweetness, and the apple cider vinegar keeps it from feeling heavy.
Tips for Grilling Sweet Potatoes
Cut even rounds for consistent cooking
Slice the sweet potatoes into rounds about 1.5 cm (3/4 inch) thick. Uniform slices mean they all finish parboiling at the same time and grill evenly. 
If some rounds are thicker than others, the thin ones turn to mush while the thick ones stay hard in the center. Take the extra thirty seconds to measure.
Make the dipping sauce while the potatoes parboil
Whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper. Taste it. Adjust the honey-to-vinegar ratio to suit your preference.
Making the sauce during the parboil means everything is ready at the same time. The sauce holds well at room temperature, so there is no rush.
Grilled Sweet Potatoes with Honey-Mustard Sauce
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
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
- 1/4 cup Maille Traditional Dijon Mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 large sweet potatoes
- Olive oil for brushing
Instructions
- Parboil the sweet potato wedges in a pot of boiling water for about 5 minutes.
- Drain the sweet potatoes and let them cool slightly.
- Preheat your grill to medium-high heat.
- Brush the sweet potato wedges with olive oil and season with salt and pepper.
- Grill the sweet potato wedges for about 10 minutes, turning occasionally, until they are tender and have grill marks.
- In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, and olive oil to make the dipping sauce.
- Serve the grilled sweet potato wedges with the honey-mustard dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10
- Sodium: 300
- Fat: 7
- Carbohydrates: 35
- Fiber: 4
- Protein: 3
Frequently Asked Questions
How long should I parboil the sweet potatoes?
Five minutes in salted boiling water. They should be fork-tender but still firm enough to hold their shape on the grill. If a fork slides through with no resistance, they have gone too far.
Can I use a grill pan instead of an outdoor grill?
Yes. Heat the grill pan over medium-high until very hot. Grill the parboiled rounds for about 5 minutes per side. You will get grill marks and some char, though the smoke flavor will be milder.
Can I make this with a different mustard?
Whole grain mustard works well and adds texture. Yellow mustard is milder and sweeter. Dijon gives the sharpest bite, which balances the honey and sweet potato.
