Mustard-Glazed Pork Skewers With Grilled Sweet Potatoes Mustard-Glazed Pork Skewers With Grilled Sweet Potatoes

Food styling by David Grenier | Prop styling by Aurelie Bryce Image by: Jeff Coulson

A summertime staple, these pork skewers are loaded with tangy flavour. Steaming the sweet potatoes before grilling reduces cooking time, making this a great weeknight meal.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings



In shallow saucepan, pour enough water to come 1 inch (2.5 cm) up side of pan; bring to gentle simmer. Place sweet potato in steamer insert; set in saucepan. Cover and steam until tender, about 10 minutes. Transfer sweet potatoes to rimmed baking sheet. Brush with 2 tsp of the oil; sprinkle with thyme and half each of the salt and pepper. Set aside.

Meanwhile, stir together grainy mustard, hot mustard, honey and garlic; set aside.

In bowl, toss pork with onion, 1 tbsp of the mustard mixture and the remaining oil, salt and pepper. Alternating pork and onion, thread onto metal or soaked wooden skewers.

Place skewers and sweet potatoes on greased grill over medium-high heat; close lid and grill, turning once and brushing skewers with remaining mustard mixture, until potatoes are tender and juices run clear when pork is pierced, about 10 minutes.

Tip from The Test Kitchen: Instead of steaming the potatoes, you can
pierce them with a fork and microwave on high, turning once, until tender-crisp, about 4 minutes. Let them cool slightly, then peel, slice and grill as directed.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 394 mg
  • Sugars 15 g
  • Protein 28 g
  • Calories 328.0
  • Total fat 7 g
  • Potassium 833 mg
  • Cholesterol 61 mg
  • Saturated fat 2 g
  • Total carbohydrate 39 g


  • Iron 20.0
  • Folate 10.0
  • Calcium 7.0
  • Vitamin A 277.0
  • Vitamin C 40.0
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Lunch & Dinner

Mustard-Glazed Pork Skewers With Grilled Sweet Potatoes