WeightWatchers Bombay Sweet Potatoes Recipe

I’m a big fan of sweet potatoes and love to find new ways to prepare them. This sweet potato side dish is a great keeper!

Weight Watchers Bombay Sweet Potatoes recipe

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

Preparation
1. Peel the potatoes and cut them into 2-inch pieces.
2. Place the diced potatoes in a saucepan and cover with water. Bring to a boil over medium high heat, cooking for about 10-15 minutes, until softened. Drain.
3. Heat the vegetable oil in a skillet or wok over medium-high heat. Stir in the bay leaf and mustard seeds. When the seeds start jumping add the onion and ginger.
4. Reduce the heat to medium-low and the potatoes and the lemon juice, garlic, turmeric, chili powder and salt. Cook, stirring occasionally.
5. Stir in the tomatoes and a little water if needed, and cook for a few minutes more (until the potatoes are tender).
6. Serve hot, topped with cilantro.

Servings: 6

How many Weight Watchers points in Bombay sweet potatoes recipe?

Nutritional information for one serving:
WW points: 2
WW points plus: 3
Calories: 107
Total fat: 2.6 g
Cholesterol: 0 mg
Sodium: 197.6 mg
Total carbs: 19.8 g
Dietary fiber: 3.4 g
Protein: 2 g

Photo credit: superturtle

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