Our Bombay sweet potatoes were a hit at our Real Food Dinner- enough that our guests literally couldn’t get enough of them & we ran out. For that reason, we think it only fair to share the super simple recipe with you so everyone can eat as many of these warm, spiced but sweet, roasted sweet potatoes as their plates can hold! They’re a great addition to spice up a main of beef roast, chicken, or really whatever (we think they’d be divine leftovers to use in a breakfast burrito, personally). A quick note- feel free to use either sweet potatoes, yams, or even regular potatoes for this recipe, but we prefer white sweet potatoes here for their texture and taste. Enjoy!
Bombay Sweet Potatoes
(4 to 6 servings)
8 to 10 medium white sweet potatoes, peeled & cut into small chunks
½ to 1 teaspoon salt
1 teaspoon turmeric
2 - 4 tablespoons coconut oil
1 onion diced
2 teaspoons black mustard seeds
1 tablespoon yellow curry powder
Preheat oven to 400℉
Place the peeled & cut potatoes in a large saucepan and cover with water.
Add salt and turmeric, then bring potatoes to a boil and simmer gently for 5 minutes.
Drain potatoes and toss them with the remaining ingredients; ensuring all the potatoes are well coated.
Spread in a single layer on a foil-lined baking sheet pan and bake in the oven for 30 to 40 minutes until beginning to brown/crisp.