Sides may not be the most shared recipes ever, but I gotta tell you… Side dishes make or break a meal for me. I can have the best steak ever, but if there isn’t anything yummy to nibble in between bites of meat then what’s the point? These grilled sweet potato fries are the perfect addition to any main course you’ve got going on.
They also make bomb appetizers/finger foods for a party (maybe like a Superbowl party, eh eh??)
But seriously, these delectable munchies are perfect party food. You can pre-cook the sweet potatoes until just tender, then slice and set aside until you are ready to grill. After that, it only takes 3-4 minutes to get a caramelized, crispy exterior on the fries and they are ready to pile on a platter and serve hot. Drizzle with a savory and sweet honey mustard sauce (THIS is my favorite whole grain mustard) to balance everything out and you’re ready to rock your party.
Also, 5 ingredients people. Dang simple. Dang delicious. Get after it!
Bonus note, because I love you. This method works amazingly well with good old russet potatoes as well. Sometimes I like to do both russets and sweet potatoes so my guests can choose their own adventure. Some people prefer the regular potato fries and some, grilled sweet potato fries. Me? I love both. I’ll grab one (or 5) of each kind and go to town. Yay potatoes!
Grilled Sweet Potato Fries with Honey Mustard
- 3 large sweet potatoes
- 1 tablespoon canola oil
- 3 tablespoons whole grain mustard
- 1 tablespoon honey
- chopped fresh parsley for garnish
- salt and pepper
- Fill a large saucepan with water and bring to a boil. Gently drop the whole, unpeeled sweet potatoes in the boiling water and cook for 20 minutes until just fork tender. Remove from the water and allow to cool until you're able to handle them.
- While your potatoes are cooling, prepare your honey mustard dipping sauce. In a small bowl, combine the honey and mustard with a spoon. Set aside until your fries are done.
- Slice the sweet potatoes lengthwise into 8 slices per potato. Use a basting brush to coat each slice with canola oil. Season with salt and pepper.
- When you're ready to grill, start your fire and preheat your grill to medium high (about 400 degrees).
- Place your sweet potatoes cut side down on the hot grill and cook for 2-3 minutes. Flip to the other cut side and grill for an additional 2-3 minutes. I found that tongs were the easiest way to flip the fries, but if your sweet potatoes are sticking at all, try a metal spatula.
- Transfer your finished fries to a serving platter, drizzle with the honey mustard sauce, and garnish with the chopped parsley. Serve warm.