Hawaij Sweet Potatoes With Roasted Lemon Relish and Yogurt

Ingredients

• 2 Tbsp. cardamom pods
• 1½ Tbsp. coriander seeds
• 1 Tbsp. cumin seeds
• 2 tsp. fenugreek seeds
• 1 tsp. whole cloves
• 2 tsp. whole black peppercorns
• 1½ Tbsp. ground turmeric
• 1 lemon, scrubbed, halved
• ¼ cup extra-virgin olive oil
• 1 tsp. Savory Hawaij or curry powder
• ½ tsp. ground cumin
• 6 medium sweet potatoes, scrubbed, halved lengthwise
• 1 tsp. kosher salt
• Freshly ground black pepper to taste
• 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 (optional)
• 1 small shallot, minced
• 1 small garlic clove, finely chopped
• ¾ tsp. kosher salt
• Freshly ground black pepper to taste
• 1½ cups full-fat Greek yogurt
• 2 Tbsp. fresh lemon juice (about ½ lemon)
• Flaky sea salt to taste
• 1 tsp. cumin seeds, toasted in a dry pan until fragrant
• Fresh mint and/or parsley leaves, for serving

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