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

• 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.
2. Let sit at room temperature while you prepare the fries.
3. Put the sweet potatoes in a large pot, cover with water and add 1 tablespoon salt.
4. 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.
5. When cool enough to handle, cut each sweet potato into 6 wedges.
6. Heat a gas or charcoal grill to medium-high.
7. Brush the potato wedges with oil and season with salt and pepper.
8. Grill until slightly charred and cooked through, 2 to 3 minutes per side.
9. Remove to a platter and serve with the dipping sauce.

dijon mustard, wholegrain mustard, honey, fresh mint, kosher salt, sweet potatoes, canola oil

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-sweet-potato-fries-with-honey-mustard-mint-dipping-sauce.html (may not work)