Bombay Sweet Potatoes
Embark on a flavor-packed journey with these Bombay Sweet Potatoes, an irresistible side dish that combines golden, caramelized cubes of sweet potatoes with bold Indian-inspired spices. This easy recipe makes use of pantry staples like cumin, coriander, turmeric, and garam masala to build a warm and fragrant spice blend, while a drizzle of honey or maple syrup and a splash of lime juice add the perfect balance of sweetness and tanginess. Roasted to perfection for a crispy exterior and tender interior, these vibrant sweet potatoes are crowned with fresh cilantro and optional sesame seeds for a delightful finishing touch. Whether served as a side dish, a topping for grain bowls, or a standalone vegetarian delight, this healthy, gluten-free, and vegan-friendly (with maple syrup) recipe is ready in under an hour and guarantees to elevate any meal!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 tablespoons honey or maple syrup (for a vegan option)
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro
- 1 tablespoon toasted sesame seeds (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and peel the sweet potatoes, then cut them into bite-sized cubes, approximately 1-inch in size.
In a large mixing bowl, combine the olive oil, ground cumin, ground coriander, turmeric powder, paprika, garam masala, salt, and black pepper. Whisk to form a smooth, spiced oil mixture.
Add the sweet potato cubes to the bowl and toss well to coat them evenly with the spiced oil mixture.
Spread the sweet potatoes out in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow even roasting.
Roast in the preheated oven for 35-40 minutes, flipping the sweet potatoes halfway through. They should be golden and slightly crisp on the outside while tender on the inside.
Once roasted, return the sweet potatoes to the mixing bowl. Drizzle them with honey (or maple syrup for a vegan version) and lime juice. Toss gently to evenly coat.
Transfer the sweet potatoes to a serving dish. Garnish with freshly chopped cilantro and toasted sesame seeds, if desired.
Serve warm as a side dish or over grains for a complete meal.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 12.6 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
