Sweet Potato Cakes with Mango-Pineapple Chutney

INGREDIENTS

• Chutney:
• 1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple (about 1/3 of a fruit)
• 1 large mango, peeled, cut into 1/3-inch cubes
• 1/2 cup sugar
• 6 tablespoons white wine vinegar
• 2 garlic cloves, pressed
• 1 teaspoon ground cumin
• 1 teaspoon cumin seeds
• 4 whole cloves
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Potato Cakes:
• 2 8-ounce red-skinned sweet potatoes (yam)
• 1 8-ounce russet potato
• 3 tablespoons grated onion
• 2 large eggs, beaten to blend
• 2 tablespoons finely chopped fresh cilantro plus sprigs for garnish
• 1 tablespoon all purpose flour
• 1 teaspoon curry powder
• 1 teaspoon sea salt
• 2 tablespoons vegetable oil
• 1 cup Greek-style yogurt