Grilled Sweet Potato Wedges with Zesty Honey-Mustard Dipping Sauce

Sweet potato wedges are parboiled and then grilled for an easy summer side dish. And served with a zesty honey-mustard dipping sauce.

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

View the full recipe at Floating Kitchen →