Hawaij Sweet Potatoes With Roasted Lemon Relish and Yogurt

Ingredients

For 6 servings

• •2 c. à soupe cardamom pods
• •1.5 c. à soupe coriander seeds
• •1 c. à soupe cumin seeds
• •2 c. à café fenugreek seeds
• •1 c. à café whole cloves
• •2 c. à café whole black peppercorns
• •1.5 c. à soupe ground turmeric
• •1 lemon, scrubbed, halved
• •0.25 tasse extra-virgin olive oil
• •1 c. à café Savory Hawaij or curry powder
• •0.5 c. à café ground cumin
• •6 medium sweet potatoes, scrubbed, halved lengthwise
• •1 c. à café kosher salt
• •Freshly ground black pepper to taste
• •0.5 tasse extra-virgin olive oil
• •0.25 tasse fresh mint leaves, finely chopped
• •0.25 tasse fresh flat-leaf parsley leaves, finely chopped
• •1 jalapeño, seeded, minced (optional)
• •1 small shallot, minced
• •1 small garlic clove, finely chopped
• •0.75 c. à café kosher salt
• •Freshly ground black pepper to taste
• •1.5 tasse full-fat Greek yogurt
• •2 c. à soupe fresh lemon juice (about ½ lemon)
• •Flaky sea salt to taste
• •1 c. à café cumin seeds, toasted in a dry pan until fragrant
• •Fresh mint and/or parsley leaves, for serving

Method

1. 1.Savory Hawaij
2. 2.In a medium skillet, combine 2 Tbsp. cardamom pods, 1½ Tbsp. coriander seeds, 1 Tbsp. cumin seeds, 2 tsp. fenugreek seeds, 1 tsp. whole cloves, and 2 tsp. whole black peppercorns. Toast over medium heat until the spices are fragrant, about 2 minutes.
3. 3.Remove the cardamom seeds from the pods and discard the shells.
4. 4.In a high-speed blender, combine the toasted spices with 1½ Tbsp. ground turmeric and blend until evenly ground. Do Ahead: Store the mixture in a sealed container in a cool, dry place for up to 1 year.
5. 5.Hawaij Sweet Potatoes
6. 6.Preheat the oven to 425°F. Line a baking sheet with parchment paper.
7. 7.Slice one of the lemon halves (from 1 lemon, scrubbed, halved) into ¼"-thick rings. Set aside.
8. 8.In a small bowl, stir together ¼ cup extra-virgin olive oil, 1 tsp. Savory Hawaij or curry powder, and ½ tsp. ground cumin. Place 6 medium sweet potatoes, scrubbed, halved lengthwise, lemon rings, and half lemon on the prepared baking sheet and coat with the hawaij oil. Season with 1 tsp. kosher salt and a few cracks of freshly ground black pepper and place everything cut side down. Roast for 20 minutes, until the lemons are golden, then remove the lemons and continue roasting the sweet potatoes for another 15–20 minutes, until they are tender, browned, and charred in spots. Allow everything to cool slightly.
9. 9.Roasted Lemon Relish
10. 10.Finely chop the roasted lemon rings. In a medium bowl, combine the chopped lemon with ½ cup extra-virgin olive oil, ¼ cup fresh mint leaves, finely chopped, ¼ cup fresh flat-leaf parsley leaves, finely chopped, 1 jalapeño, seeded, minced (if using), 1 small shallot, minced, 1 small garlic clove, finely chopped, ¾ tsp. kosher salt, and a few cracks of freshly ground black pepper. Toss to combine and set aside.
11. 11.Yogurt and Serving
12. 12.In a medium bowl, stir together 1½ cups full-fat Greek yogurt and 2 Tbsp. fresh lemon juice (about ½ lemon). Season with a good pinch of flaky sea salt.
13. 13.Dollop the yogurt onto a platter. Place the roasted sweet potatoes on top and finish with the relish, 1 tsp. cumin seeds, toasted in a dry pan until fragrant, and fresh mint and/or parsley leaves. Serve with the remaining roasted lemon half for squeezing over everything.