You are here: Home » Recipes » Bombay Sweet Potatoes Bombay Sweet Potatoes Recipe by Jon AshtonKitchen Tested Yield 6 servings Prep 20 mins Cook 25 mins For a change of pace from marshmallows, flavor your sweet potatoes with Indian-style spices. Mark Boughton PrintEmail Make these ahead of time, wrap them in foil and reheat them on the hot grill. If you can't find black mustard seeds, just leave them out. Ingredients 1 pound sweet potatoes1 tablespoon vegetable oil1 teaspoon black mustard seeds1 bay leaf1 tablespoon grated fresh ginger1 medium onion, diced1/2 teaspoon turmeric1 teaspoon chili powder1 teaspoon lemon juice1 teaspoon minced garlic1/2 teaspoon kosher salt2 tomatoes, chopped1 tablespoon chopped fresh cilantro Instructions Peel potatoes and cut into 2-inch pieces. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat. Cook until just beginning to soften, 10 to 15 minutes. Drain. Heat oil in a wok or large sauté pan over medium-high heat. Add mustard seeds and bay leaf. When seeds start jumping, add ginger and onion. Sauté until onion is deep golden brown. Reduce heat to medium-low and add turmeric, chili powder, lemon juice, garlic, salt and potatoes. Cook, stirring occasionally, taking care not to break the potatoes. Add tomatoes and a little water to release any sticking potatoes and cook a few minutes more, until potatoes are tender. When ready to serve, top with cilantro. Recipe by Chef Jon Ashton.