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Hawaij Sweet Potatoes With Roasted Lemon Relish and Yogurt
From the cookbook "Tahini Baby" by Eden Grinshpan, these sweet potatoes are seasoned with a savory Yemeni spice mixture and served with tangy yogurt.
👥 6 Servings⏱️ Prep & Cook: 1h👤 Eden Grinshpan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●blender
- ●baking sheet
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Savory Hawaij
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.
. cardamom pods2 Tbsp½ Tbsp. coriander seeds1. cumin seeds1 Tbsp. cumin seeds, toasted in a dry pan until fragrant1 tsp. fenugreek seeds2 tsp. whole cloves1 tsp. whole black peppercorns2 tsp
3
Remove the cardamom seeds from the pods and discard the shells.
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.
½ Tbsp. ground turmeric1
5
Hawaij Sweet Potatoes
medium sweet potatoes, scrubbed, halved lengthwise6
6
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
7
Slice one of the lemon halves (from 1 lemon, scrubbed, halved) into ¼"-thick rings. Set aside.
lemon, scrubbed, halved1. fresh lemon juice (about ½ lemon)2 Tbsp
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.
. Savory Hawaij or curry powder1 tspmedium sweet potatoes, scrubbed, halved lengthwise6lemon, scrubbed, halved1. fresh lemon juice (about ½ lemon)2 Tbsp. kosher salt1 tsp¾ tsp. kosher salt
9
Roasted Lemon Relish
lemon, scrubbed, halved1. fresh lemon juice (about ½ lemon)2 Tbsp
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.
lemon, scrubbed, halved1. fresh lemon juice (about ½ lemon)2 Tbspjalapeño, seeded, minced (optional)1. kosher salt1 tsp¾ tsp. kosher salt
11
Yogurt and Serving
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.
½ cups full-fat Greek yogurt1lemon, scrubbed, halved1. fresh lemon juice (about ½ lemon)2 Tbsp
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.
medium sweet potatoes, scrubbed, halved lengthwise6. cumin seeds1 Tbsp. cumin seeds, toasted in a dry pan until fragrant1 tspFresh mint and/or parsley leaves, for servinglemon, scrubbed, halved1. fresh lemon juice (about ½ lemon)2 Tbsp
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