Hawaij Sweet Potatoes Recipe | Easy Sheet Pan Dinner

Hawaij Sweet Potatoes With Roasted Lemon Relish and Yogurt

Total: 1 hour | Serves: 6 servings

Remember those times you've eyed a spice blend at the store, wondering how to actually use it? I had that exact moment with hawaij, the smoky-sweet Yemeni spice mix that transforms humble ingredients into something deeply comforting. This **Hawaij Sweet Potatoes With Roasted Lemon Relish and Yogurt** recipe finally gave me a reason to stock cardamom pods and fenugreek seeds – and , your spice drawer will thank you. The magic happens when you rub those warm, earthy spices (think cumin, coriander, and turmeric) into tender sweet potatoes before roasting. But here's what makes this dish special: the bright, charred lemon relish that cuts through all that warmth, plus a cool swipe of yogurt to tie everything together. No fancy techniques, just layers of flavor that somehow taste both exotic and familiar. Ready to make your kitchen smell like a spice market?

Hawaij Sweet Potatoes With Roasted Lemon Relish and Yogurt

Ingredients

• 2 tablespoons cardamom pods
• 1 and 1/2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 2 teaspoons fenugreek seeds
• 1 teaspoon whole cloves
• 2 teaspoons whole black peppercorns
• 1 and 1/2 tablespoons ground turmeric
• 1 lemon, cleaned and cut in half
• 1/4 cup extra-virgin olive oil
• 1 teaspoon savory Hawaij or curry powder
• 1/2 teaspoon ground cumin
• 6 medium sweet potatoes, cleaned and halved lengthwise
• 1 teaspoon kosher salt
• Freshly cracked black pepper, to taste
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh mint leaves, minced
• 1/4 cup fresh flat-leaf parsley, minced
• 1 jalapeño, deseeded and diced (optional)
• 1 small shallot, diced
• 1 small garlic clove, minced
• 3/4 teaspoon kosher salt
• Freshly cracked black pepper, to taste
• 1 and 1/2 cups full-fat Greek yogurt
• 2 tablespoons fresh lemon juice (from about half a lemon)
• Flaky sea salt, to taste
• 1 teaspoon cumin seeds, dry-toasted until aromatic
• Fresh mint and/or parsley leaves, for garnish

Instructions

Step 1

**Step 1: Roast the sweet potatoes** Preheat your oven to 400°F (200°C). While that heats up, scrub two large sweet potatoes clean and poke a few holes in each with a fork. Drizzle them with olive oil and rub it all over the skins, then sprinkle with salt. Pop them directly on the oven rack (or on a baking sheet if you prefer less mess) and roast for about 45–60 minutes, until they’re fork-tender and the skins are wrinkled and slightly crisp at the edges. You’ll know they’re ready when a knife slides in easily and the flesh gives way without resistance. Let them cool just enough so you can handle them, then slice them open and fluff the insides with a fork.

Step 2

**Step 2: Roast the Sweet Potatoes** Preheat your oven to 425°F (220°C). While the oven warms up, scrub your sweet potatoes clean and pat them dry with a paper towel. Go ahead and poke a few holes in each one with a fork — this helps them cook evenly and prevents any unfortunate explosions in your oven. Place the sweet potatoes directly on the oven rack (no need for a baking sheet) and roast for about 45 to 55 minutes, turning them once halfway through. You'll know they're ready when they give slightly under gentle pressure and a knife slides in with little resistance. If you're in a hurry, you can cut them in half lengthwise before roasting — they’ll cook faster, more like 30 to 40 minutes. While those are roasting, you can move on to prepping your relish and yogurt so everything’s ready to go when the potatoes come out.

Step 3

Roast the sweet potatoes until they're deeply caramelized and fork-tender, which should take about 45 minutes at 425°F. While they're in the oven, grab a small bowl and whisk together the roasted lemon relish ingredients—your chopped lemon, olive oil, and a pinch of salt—so the flavors can start melding. You'll know the sweet potatoes are ready when a knife slides in easily and the edges are crispy and golden brown. Once they come out, let them cool just slightly before you drizzle everything with that bright, tangy relish and a generous swirl of cool yogurt.

Step 4

**Step 4: Roast the sweet potatoes** Preheat your oven to 425°F (220°C) while you prep the sweet potatoes. Give them a good scrub under cold water, then pat them completely dry with a kitchen towel. Slice them into ½-inch thick rounds — they should look like little orange coins sitting on your cutting board. Arrange them in a single layer on a parchment-lined baking sheet, making sure none of the pieces are touching. Pop them in the oven and roast for about 25-30 minutes, flipping halfway through, until the edges are caramelized and golden brown and a fork slides in easily. You'll know they're ready when they've shrunk slightly and developed those beautiful crispy edges.

Nutrition Information

calories: 580 kcal

fat: 32g

carbs: 65g

protein: 12g

fiber: 9g

Shop This Recipe

• Medium Sweet Potatoes Scrubbed Halved Lengthwise
• Cumin Seeds Toasted In A Dry Pan Until Fragrant
• Fresh Flat-Leaf Parsley Leaves Finely Chopped
• Fresh Mint And/ Parsley Leaves For Serving
• Fresh Mint Leaves Finely Chopped

My Tip

Toast those whole spices (cardamom, coriander, cumin, fenugreek, cloves, peppercorns) in a dry skillet over medium heat until fragrant, about 2-3 minutes, then grind them fresh—this makes the hawaij taste incredibly vibrant compared to pre-ground versions.

Leftovers

Store leftover sweet potatoes and relish separately in airtight containers—the yogurt too, if you've got extra—to keep everything tasting fresh for up to 3 days. Reheat the sweet potatoes in a skillet over medium heat until warmed through, and give the relish a quick stir before serving.

Make It Your Own

Swap Greek yogurt for coconut yogurt to make this dish dairy-free, or replace the roasted lemon relish with a mango-pineapple salsa for a tropical twist that complements the warm hawaij spices.

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