Grilled sweet potatoes with honey mustard dipping sauce

The recipe I will be sharing with you today is a simple but yet yummy dish which will satisfy your palate with delightfulness. Seriously, I’m not joking. In my opinion, sweet potatoes are without a doubt one of the best root vegetables on the planet. Not to mention that sweet potatoes are richer in nutrients than cereals for example. And they don’t require a lot of time to cook.

Grilled sweet potatoes with honey mustard dipping sauce

Sweet potatoes on the griddle

Whether they are baked, steamed, fried or boiled, sweet potatoes are perfect for almost everything, from side dishes, main dishes to deserts. But today, I decided to make one of my favorite snacks which can also be used as side dishes for any type of main dish. Grilled sweet potatoes had been one of my staple recipes for summer time since forever. It doesn’t feel as heavy as grilled potatoes, so it’s a perfect delicacy for hot days, in my humble opinion.

Grilled sweet potatoes with honey mustard dipping sauce

Grilled sweet potatoes

And as you know, since April, I have tried to incorporate more and more vegan dishes in my diet (even though I doubt I would ever be 100% vegan in my life, sorry) so it would be without surprise that this recipe is somehow entirely vegatarian.

Grilled sweet potatoes with honey mustard dipping sauce

Grilled sweet potatoes with honey mustard dipping sauce

Prep: 15 min                        Cook: 10 min                       4 Servings


2 big sweet potatoes

¼ cup of Olive oil

3 tablespoons of Honey

2 teaspoons of Dijon mustard

2 teaspoons of Old style mustard




Peel the skin of the sweet potatoes and cut them into quarters (approximatively 3 x 1 inches).

In a pan with water, over medium heat, boil the sweet potatoes for 10 minutes or until there is no resistance (cooked and still firm but not soft and tender) when you prick the tip of a knife inside a piece of sweet potatoes.

Drain the sweet potatoes and transfer them on a tray. Brush each side of the pieces with olive oil and sprinkle salt and pepper on top of them.

Over medium heat, heat a griddle in order to grill the sweet potato quarters for 2-5 minutes on each side, depending on the grilled marks.

For the dipping sauce, mix honey, Dijon mustard and old style mustard.

Serve the sweet potato hot with the dipping sauce.


You can boil the sweet potatoes with the peel on then remove it later then cut them in quarter. Or for a more rustic result, you can grill your sweet potato quarters with the peel on.

Make sure to not over boil the sweet potatoes otherwise they will turn too mushy and instead of grilled sweet potatoes, you might end up with an hash of sweet potatoes.


4 thoughts on “Grilled sweet potatoes with honey mustard dipping sauce

  1. Chelsea Handmade says:

    Hey! Cool recipe 🙂 just wanted to let you know that a lot of vegans don’t consume honey. Maybe try adding another kind of sweetener to the side as an extra option! I want to try grilling my sweet potatoes next time, awesome idea!!

    Liked by 1 person

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