Ingredients
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
1/4 cup honey
2 tablespoons chopped fresh mint
Kosher salt and freshly ground black pepper
3 large sweet potatoes
Canola oil, for brushing
Method
Sources
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Aged Chinese black vinegar — malty depth for dumplings and sauces
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Aged Chinese black vinegar — malty depth for dumplings and sauces
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Peanut dipping sauce — satay skewers, spring rolls, noodles
Sweet plum sauce — roast duck, spring rolls, mu shu, dipping
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Whisk together the Dijon mustard, whole-grain mustard, honey and mint in a bowl, and season with salt and pepper. Let sit at room temperature while you prepare the fries. Put the sweet potatoes in a large pot, cover with water and add 1 tablespoon salt. Bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance, 10 to 15 minutes depending on size. When cool enough to handle, cut each sweet potato into 6 wedges. Heat a gas or charcoal grill to medium-high. Brush the potato wedges with oil and season with salt and pepper. Grill until slightly charred and cooked through, 2 to 3 minutes per side. Remove to a platter and serve with the dipping sauce.