Roasted Sweet Potatoes And Figs

Roasted sweet potatoes, along with figs and green onions are all piled onto a plate and drizzled with a ginger-chile sauce and a balsamic reduction.

This amazing dish draws inspiration from a Middle Eastern dish made by Chef Yotam Ottolenghi, author of – “Jerusalem A Cookbook.”

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Fresh figs are abundant in Jerusalem when in season, from mid-May to November.

In California (USA) fresh figs are in season late June through September with some varieties available through late October.

Fresh figs are typically fragile and must be rushed to market after being harvested and eaten within a day or two of buying.

Fresh figs are the best to use with this Roasted Sweet Potatoes And Figs.

When the fresh fruit is not available or in season, you can swap in dried California figs.

Dried figs can be versatile and are convenient for use in this dish and therefore making, Roasted Sweet Potatoes And Figs available to prepare and eat any time of the year.

The sweet potatoes used in this recipe include: the speckled purple sweet potato, which is named because of its flecked magenta flesh.

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An heirloom variety with pale orange skin and flesh, and the Hannahs varity or White sweet potato which has tan skin and an off-white interior (available at Whole Foods Market).

When roasted the flesh takes on a yellow cast, a lightly sweet flavor, and a dry texture.

If you are not able to find these varieties, it is okay to use what your supermarket supplies.

You could also speak with the produce manager about suppling the varieties noted above.

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Roasted Sweet Potatoes And Figs

2 1/4 pounds sweet potatoes, different varieties, do not peel, scrub and halve lengthwise, cut each half into 3 long wedges

5 tablespoons olive oil

Himalayan salt and black pepper to taste

6 dried figs

Zest and juice of 1 lemon

2 – 1/2 inch slices fresh ginger, about 2-3 inches in diameter

2 1/2 tablespoons sugar

3 tablespoons dark balsamic vinegar

12 green onions, white and green parts cut into 1 1/2 inch segments

1 red chili, halved, seeded, thinly sliced

Preheat oven to 475 degrees.

Toss wedges with 3 tablespoons of olive oil, 2 teaspoons of Himalayan salt, and a few grinds of black pepper. Spread on a baking sheet. Roast until soft, about 25 minutes.

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Meanwhile, place the dried figs in a medium saucepan with lemon zest and juice, ginger, and 1 tablespoon of sugar. Cover with fresh water by 2 inches. Bring to a boil and simmer until dried figs become plump.

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Scoop figs from saucepan with a slotted spoon and drain on paper towels. Let dry. Remove steams, if any, and quarter the figs.

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In a small saucepan, stir together the balsamic vinegar, and remaining 1 1/2 tablespoons of sugar. Bring to a boil, reduce heat and simmer until thickened, about 4 minutes.

Arrange roasted sweet potatoes on a serving platter. Pour remaining 2 tablespoons of olive oil into a sauce pan and heat.

Next add green onion slices and chili. Fry for about 4 to 5 minutes, stirring often. Spoon the oil, onions, and chili over the sweet potatoes.

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Nestle the figs among the wedges and drizzle with the balsamic reduction. Plate and serve with your favorite protein.

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Try These Sweet Potato Favorites

• One Skillet Smoked Portuguese Sausage With Sweet Potato & Peppers
• Asparagus and Sweet Potato Soup
• Crispy Parmesan Thyme Sweet Potato Stacks
• Sweet Potato Salad With A Orange Vinaigrette

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