Sweet Potatoes!

 When I purchased the cookbook, Tahini Baby, I was so excited. Vegetarian. Vibrant. Recently I made an easy sweet potato dish from the book and I wanted to share it. 

Hawaij Sweet Potatoes with Roasted Lemon Relish and Yogurt

For the sweet potatos

• 1 lemon, halved
• 6 medium sweet potatoes, halved length wise
• 1/4 c extra virgin olive oil
• 1 teaspoon hawaij
• 1/2 t ground cumin
• 1 t kosher salt
• fresh ground pepper

Relish

• 1/2 c extra virgin olive oil
• 1/4 c fresh mint leaves, finely chopped
• 1/4 c fresh parsley, finely chopped
• 1 small shallot, finely chopped
• 1 small garlic, finely chopped
• 1/2 t kosher salt
• fresh ground pepper

Yogurt

• 1 cup Greek Yogurt
• 2 T lemon juice
• flakey sea salt

Directions

• Preheat oven to 525. Line a baking sheet with tinfoil
• Slice one of the lemon halves into 1/4 inch rings.
• In a small bowl, stir the 1/4 c XVOO, hawaij and cumin. Place the sweet potatoes onto the baking sheet, cut side up. Brush the tops with the mixture you just made until gone. Put the sweet potatoes cut side down. Put the 1/2 lemon plus the rings onto the baking sheet. Roast for 20 minutes.
• After 20 minutes remove lemon from baking sheet and let cool.
• Return potatoes to oven for 20 additional minutes.
• Finely chop the roasted lemon rings. In a bowl, add lemon pieces, oil, mint, parsley, shallot, garlic, salt and pepper. Stir.
• In another bowl, stir yogurt, lemon juice and salt.
• When the potatoes are done, place potatoes on platter, cut side up. Place relish on top of each one. Serve with yogurt sauce.