Crush the seeds in a mortar and pestle, or a coffee grinder, to powder form.
Make the cilantro sauce:
Combine all of the ingredients in a small bowl, mixing well to coat the herbs with the oil.
For the potatoes:
Preheat oven to 375 degrees F and line a rimmed baking sheet with parchment paper or foil.
Slice the potatoes into 1/2" disks and then cut the disks into fourths or sixths - whatever produces a roughly 1" piece. You want the potatoes to be evenly sized so they'll cook consistently.
Place the potatoes in a large mixing bowl and drizzle the oil over the potatoes. Sprinkle half of both spice blends over the potatoes. Toss, then sprinkle the remaining spices. Toss again thoroughly, coating all of the pieces with the spiced oil.
Transfer the potatoes to the baking sheet, and spread them out evenly in a single layer. Season with a sprinkle of kosher salt. Roast for 30-40 minutes, flipping the potatoes halfway through. When the second sides of the potatoes are golden brown, remove from oven and let cool slightly.
Scrape the potatoes into a serving dish, and spoon the cilantro sauce over the potatoes. Serve immediately.
* if you purchased pods, remove the cardamom seeds from their green papery husks. I usually cut the pods in half lengthwise with kitchen shears, then pop out the seeds. You'll need about 6-10 pods. ** I used white-fleshed Asian sweet potatoes in this post, but you can use orange fleshed (or garnet yams). Also, if you know the source of your potatoes and you're confident about the safety of their growing environment, you can leave the peels on; scrub them well. I grow my own with organic practices, so, peels on!
Spiced Sweet Potatoes with Cilantro Sauce was originally published on https://soupaddict.com/spiced-sweet-potatoes/