Grilled Sweet Potato Skewers With Honey Mustard Recipe

Recipe By The Spruce Eats

Need an easy crowd-pleasing vegetarian dish to throw on the grill? Everyone loves sweet potatoes, especially kids, so try these simple grilled sweet potato skewers with savory-sweet honey mustard. The recipe calls for sweet potatoes, green and red bell peppers, red onions, a little bit of salt and pepper, and of course, some honey mustard. This grilled sweet potato skewers with honey mustard recipe is the perfect vegetarian barbecue recipe for sweet potato lovers. Be careful if you're planning on serving this dish to vegans, however, as many vegans avoid eating honey. This recipe is gluten-free.

4.6
14 Rating -
Rate
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Grilled Sweet Potato Skewers With Honey Mustard
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ingredients serve

Ingredients for Grilled Sweet Potato Skewers With Honey Mustard Recipe

  • 0.67 pound Medium sized sweet potatoes
  • 0.33 inch 1 large sweet red and/or green peppers, cut in squares
  • 0.33 inch 1 medium red onion, cut in , layers separated
  • 0.33-0.67 tablespoon Vegetable oil
  • As required Salt And Pepper, To Taste
  • 0.08 cup About honey mustard
Nutrition
value
339
calories per serving
9 g Fat7 g Protein55 g Carbs7 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    7g
  • Carbs
    55g
  • Fiber
    7g

MacroNutrients

  • Carbs
    55g
  • Protein
    7g
  • Fiber
    7g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    277mg
  • Iron
    16mg
  • Vitamin A
    97mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    54mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    81mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    112mg
  • Manganese
    < 1mg
  • Phosphorus
    284mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats