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Bombay Sweet Potatoes

Ideal as an Indian side dish

Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 10


  • 900g Sweet Potatoes - Peeled
  • 100g Butter or Ghee
  • 50g Brown Sugar,
  • 50g Sharwood's Green Label Mango Chutney
  • 100g Sharwood's Tikka Curry Paste
  • 2Q Lemon Juice
  • 2Q tsp salt
  • 1Q tsp Black Pepper
  • 1Q 1/2 tsp Cinnamon


  1. Cut the peeled sweet potatoes into thick rounds and arrange in a greased roasting tin or large casserole dish.
  2. Melt the butter in a saucepan, add the Sharwood's Green Label Mango Chutney & Sharwood's Tikka Curry Paste, sugar, lemon juice, salt, black pepper & cinnamon. Gently simmer for 5 minutes.
  3. Pour the butter mixture over the potato rounds to coat, cover and bake in a pre-heated oven 180C/350F/Gas 5 for 20-30 minutes.
  4. Uncover, stir the potato mixture gently and continue roasting for a further 15 minutes to caramelise the potatoes  Serve garnished with chopped fresh coriander or basil leaves.

Additional Tips

Ideal as a side dish to Indian meals or roast pork, chicken or turkey. Can also be made with carrots, shallots or parsnips.