Bombay Sweet Potatoes

Mark Boughton
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 25 mins

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.


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


  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.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Calories 100
  • Glycemic Load 7.02
  • Fat 2.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 180mg
  • Potassium 320mg
  • Carbohydrate 18g
  • Fiber 3g
  • Sugars 6g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 250%
  • Vitamin C 30%
  • Calcium 4%
  • Iron 6%