Grilled Honey Mustard Sweet Potato Wedges

Submitted by morgainegeiser

"These are low fat, simple to prepare and have a great flavor."

 

• Ready In: 25mins
• Ingredients: 6
• Serves: 4

ingredients

• 2 large sweet potatoes
• 2 teaspoons canola oil
• 1 tablespoon honey
• 1 teaspoon dry white wine
• 2 teaspoons Dijon mustard
• salt and pepper

directions

1. Peel and slice potatoes into wedges. In medium size bowl, toss in oil.
2. Bake in oven set at 500 degrees for about 8 minutes.
3. In the meantime, mix honey, wine and mustard. After the 8 minutes, remove potatoes from oven, and brush on half the marinade. Reduce oven temperature to 450 degrees and bake for 3 minutes more.
4. Apply remaining sauce and return to oven to complete baking, about 3 to 5 more minutes.
5. Season with salt and pepper.

Reviews

[AZPARZYCH]

These were so good with just the right amount of sweetness. I made with just one rather large potato since I am the only one who eats them and they cooked up perfectly in the amount of time stated. I used a white-cooking wine, but otherwise made as written. Will be making these again! Made for AUS/NZ Recipe Swap.

 

[Mia in Germany]

I was a bit sceptical first because of the honey - sweet potatoes are very sweet to my taste anyway, but boy am I glad I tried this! They are so quickly made and so incredibly tasty that I was glad I hadn't more so I couldn't eat until I got sick LOL I made only one potato but used the whole amount of marinade which was just right. The temperatures and times are absolutely precise for my oven. Thanks for posting this great recipe!<br/>Made for Smokin Hot (Diabetes Forum).

 

[Peter Near]

Although the title of the recipe is "Grilled", the instructions don't actually call for any grilling. But I threw caution to the wind and did it on the grill anyways. I'm glad I did!<br/><br/>Made with coarse-grain dijon mustard, which is much less spicy than most traditional dijon, but otherwise made as described but over an open flame. Everyone fought over the pieces where the glaze had carmelized and charred a bit. Yum!<br/><br/>Will post a picture as well, only got one with the entire dinner on the grill though.

 

[Prose]

These were very good, but next time I would double the marinade or at least use more mustard. I only used 1 very large sweet potato and subbed white balsamic vinegar for the wine. I loved that these were healthy and easy to make! Reviewed for Veg*an Swap, January 2010.

 

[AcadiaTwo]

These were delicious morsels! The flavor of the glaze enhanced the sweet potato flavor. I opted not to peel the sweet potato as the skin has good nutrients. I also used stone ground mustard as I didn't have any Dijon as I'm not a fan of its taste. Made for Veg 'N Swap #18 tag game.