Grilled Sweet Potato Wedges (Melodie)

3 sweet potatoes cooked through, cut into wedges          

Canola oil, for brushing                                         

1 TBS. Bobby Flay Poultry Rub                                

Kosher salt and black pepper

1/2 cup maple syrup

2 - 3 TBS. Dijon mustard

Brush the potato wedges with oil and season with rub, salt and pepper.  Grill, turning once, until nicely marked.  Whisk the syrup with the mustard.  Brush the potatoes with the glaze and turn a few times to caramelize.