Bombay Sweet Potatoes
Kitchen 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
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 potatoes
- 1 tablespoon vegetable oil
- 1 teaspoon black mustard seeds
- 1 bay leaf
- 1 tablespoon grated fresh ginger
- 1 medium onion, diced
- 1/2 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 2 tomatoes, chopped
- 1 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.
