With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be.
Don't skip charring the lemons—it's not just a cute party trick: Caramelizing the sugars tames some of the acidity even as the juice remains fresh and bright.
Plus, you'll use that lemon-infused oil to crisp the nuts. Arrange the sweet potatoes on a platter and serve with bread, pita, or crunchy vegetables, like carrots and radishes, for swiping up any leftover yogurt.1½ tsp. fennel seeds2 Tbsp. raw sesame seeds
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