Prep 10 min Total 25 min

Sweet-Potato Fries:
2 large sweet potatoes, scrubbed and cut lengthwise into 1/2-inch-thick wedges
1/2 cup(s) olive oil
1/4 cup(s) chopped fresh parsley
4 clove(s) garlic, minced
Sea salt
clove(s) Freshly ground pepper

Creamy Scallion Dip:
1/2 cup(s) mayonnaise
3 tablespoon(s) sliced scallions
2 teaspoon(s) Dijon mustard
1 teaspoon(s) Worcestershire sauce

Ginger-Peach Ketchup:
1 peach, peeled and mashed
1/2 cup(s) ketchup
1/4 cup(s) lemon juice
2 teaspoon(s) grated ginger
1 teaspoon(s) soy sauce

2 large sweet potatoes, scrubbed and cut lengthwise into 1/2-inch-thick wedges 1/2 cup (s) olive oil 1/4 cup (s) chopped fresh parsley 4 clove(s) garlic, minced 1/2 cup (s) mayonnaise 3 tablespoon(s) sliced scallions 2 teaspoon(s) Dijon mustard 1 teaspoon(s) Worcestershire sauce 1 peach, peeled and mashed 1/2 cup (s) ketchup 1/4 cup (s) lemon juice 2 teaspoon(s) grated ginger 1 teaspoon(s) soy sauce

1. In a large bowl, toss sweet potatoes with olive oil, parsley, garlic, 1 teaspoon salt, and 1 1/2 teaspoons pepper until evenly coated. Cover with plastic wrap and marinate for 2 hours.

2. Heat grill to medium. Grill sweet potatoes until tender, turning once, 7 to 8 minutes per side. Serve hot or at room temperature, with dipping sauces if desired.

3. To make Creamy Scallion Dip: Combine ingredients in bowl and serve.

4. To make Ginger-Peach Ketchup: Simmer peach, ketchup, lemon juice, ginger, and soy sauce for about 10 minutes. Serve.