Before starting, preheat the oven to 450˚F.Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes, half the Indian Spice Mix and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with pepper and half the garlic salt, then toss coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, finely chop cilantro. Reserve 1 tbsp (2 tbsp) yogurt in a large bowl. Add remaining yogurt, sour cream, 1/8 tsp (1/4 tsp) Indian Spice Mix and half the cilantro to a medium bowl. Season with a pinch of garlic salt and pepper, to taste, then stir to combine.

Add pork, panko, remaining Indian Spice Mix and remaining cilantro to the large bowl with reserved yogurt. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then combine. Form pork mixture into 2 equal-sized patties (4 patties for 4 ppl).

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-5 min per side.**

When patties are almost done, halve buns. Spread softened butter onto buns. Arrange directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

Add spring mix and 2 tbsp (4 tbsp) cilantro yogurt dip to another large bowl, then toss to coat. Layer fig spread, patties and dressed spring mix on bottom buns. Close with top buns. Divide burgers and sweet potato wedges between plates. Serve remaining cilantro yogurt dip alongside.