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Bombay Sweet Potatoes

Bombay Sweet Potatoes

For a change of pace from marshmallows, flavor your sweet potatoes with Indian-style spices.

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.

Prep: 20 days Cook: 25 days
Serves: 6 Save

Ingredients (15)

  • 1 lb Sweet Potato
  • 1 T Vegetable Oil
  • 1 tsp Black Mustard Seeds
  • 1 Dried Bay Leaf
  • or 1 Fresh Bay Leaf
  • 1 T Grated Fresh Ginger
  • 1 Onion
  • ½ tsp Ground Turmeric
  • 1 tsp Chili Powder
  • 1 tsp Fresh Lemon Juice
  • or 1 tsp Lemon Juice, Bottled
  • 1 tsp Minced Garlic
  • ½ tsp Kosher Salt
  • 2 Tomatoes
  • 1 T Chopped Cilantro
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  1. 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.
  2. 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.