Grilled Sweet Potato Wedges with Dipping Sauces

Scrub potatoes with a soft vegetable brush under running water. Cut each unpeeled potato in half lengthwise, then cut each half lengthwise into 4 wedges. In a covered 4-quart Dutch oven, cook potato wedges in boiling, lightly salted water for 8 minutes or until just tender. Drain and cool slightly. Place potatoes in a large bowl; drizzle with oil and sprinkle with salt and black pepper. Toss gently to coat.

For a charcoal or gas grill, grill potato wedges on the greased rack of an covered grill directly over medium heat for 8 to 10 minutes or until edges begin to brown, turning occasionally.

Transfer potatoes to a serving dish; serve with Honey Sesame Sauce and/or Creamy Chive Sauce. Serve immediately or at room temperature. Makes 8 servings.