Bobby throws sweet potatoes on the grill to provide a nice char and whips up a honey mustard mint sauce for dipping!
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Grilled Sugary Food Potato French Fries with Honey-Mustard-Mint Dipping Sauce
RECIPE COURTESY OF BOBBY FLAY
Total: 35 min
Active: 20 minutes
Yield: 4 to 6 serving
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
1/4 cup honey
2 tablespoons sliced fresh mint
Kosher salt and newly ground black pepper
3 big sweet potatoes
Canola oil, for brushing
Blend 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 french fries.
Put the sweet potatoes in a large pot, cover with water and add 1 tablespoon salt. Bring to a boil and cook till a paring knife placed 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 till somewhat charred and cooked through, 2 to 3 minutes per side. Eliminate to a platter and serve with the dipping sauce.
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Bobby Flay's Grilled Sweet Potato Fries|Bobby Flay's Barbecue Dependency|Food Network