Sweet Potato Cakes With Mango-Pineapple Chutney

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1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple

1/2 large mango, peeled, cut into 1/3-inch cubes (2/3 cup)

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

1 8-ounce red-skinned sweet potato (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

2 teaspoons curry powder

1 teaspoon sea salt

2 tablespoons vegetable oil

1 cup Greek-style yogurt*

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