Grilled sweet potato wedges
Sweeten up your barbecue with this delicious take on classic potato wedges.
- 3 sweet potatoes, cooked through, cut into wedges
- Canola oil, for brushing
- 1 tbsp Bobby Flay poultry rub
- Salt and black pepper
- 60ml maple syrup
- 30 to 45g Dijon mustard
2) Cook on the griddle, turning once, until nicely marked.
3) Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize.