Roasted Sweet Potatoes and Fresh Figs

By Leslie Blythe  , ,   ,

September 1, 2016

When you have an abundance of figs, you need to make Roasted Sweet Potatoes and Fresh Figs. It's to die for. Yotam Ottolenghi is a genius. 

  • Prep: 15 mins
  • Cook: 35 mins
  • Yields: 4 Servings

Ingredients

4 small sweet potatoes (2¼ pounds total)

5 tablespoons olive oil

Scant 3 tablespoons balsamic vinegar

1½ tablespoons superfine sugar

12 green onions, halved lengthwise and cut into 1½ inch segments

1 red chili, thinly sliced

6 ripe figs, quartered

5 ounces soft goat’s milk cheese (optional)

Maldon sea salt and freshly ground black pepper

Directions

1Preheat oven to 475 degrees. Wash the sweet potatoes, halve them lengthwise, and then cut each half into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt and some black pepper.

2Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until they are soft but not mushy. Remove from the oven and leave to cool.

3To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.

4Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chili. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chili. Spoon the oil, onions and chili over the sweet potatoes. Dot the figs among the wedges, and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.

Recipe from Jerusalem: A Cookbook by Yotam Ottolenghi, Sami Tamimi October 16, 2012, Ten Speed Press

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