Jump to Main ContentJump to Primary Navigation

Roasted Sweet Potatoes and Fresh Figs

Prep:

Cook:

Serves:

Photo: Jonathan Lovekin
Photo: Jonathan Lovekin

    This dish depends on the figs being sweet and perfectly ripe. Save yourself work by looking out for products such as balsamic cream or glaze.
    Serves 4

    Ingredients
    4 small sweet potatoes (1 kg)
    5 tbsp olive oil
    40ml balsamic vinegar ( commercial rather than premium grade)
    20g caster sugar
    12 spring onions, halved length-ways and cut into 4cm segments
    1 red chilli, thinly sliced
    6 fresh ripe figs (240g ), quartered
    150g soft goat’s cheese, crumbled (optional)
    Maldon sea salt and black pepper

    Method
    Preheat the oven to 240°C.
    Wash the sweet potatoes, halve lengthways and cut each again similarly into 3 long wedges.
    Mix with 3 tablespoons of the olive oil, 2 teaspoons of salt and black pepper. Spread the wedges on a baking sheet, skin-side down, and cook for about 25 minutes until soft. Remove from the oven and cool.
    For the balsamic reduction, place the balsamic vinegar and sugar in a small pan. Bring to a boil then reduce the heat and simmer for 2–4 minutes, or until it thickens. Remove the pan from the heat when the vinegar is still runnier than honey; it will thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.
    Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan and add the spring onions and chilli. Fry on a medium heat for 4–5 minutes, stirring often — careful not to burn the chilli — and then spoon the oil, onions and chilli over the potatoes.
    Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature with the cheese crumbled over, if using.

    Method
Recipes

Seared sesame asparagus

Silvia Nacamulli

Thursday, May 11, 2017

Seared sesame asparagus
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Recipes

Cauliflower and asparagus quiche

Lisa Roukin

Friday, April 14, 2017

Cauliflower and asparagus quiche
Recipes

Tenderstem broccoli sauteed with ginger, lime a...

Silvia Nacamulli

Thursday, May 11, 2017

Tenderstem broccoli sauteed with ginger, lime a...
Recipes

Pollo alla cacciatora (spicy chicken with rosem...

Silvia Nacamulli

Friday, April 14, 2017

Pollo alla cacciatora (spicy chicken with rosem...
Recipes

Recipe: Grain-free chocolate cake with chocolat...

Lisa Roukin

Thursday, December 1, 2016

Recipe: Grain-free chocolate cake with chocolat...
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Recipes

My mother Fortunee’s shakshuka

Fabienne Viner Luzzato

Friday, April 14, 2017

My mother Fortunee’s shakshuka
Recipes

Recipe: Piquant chicken with pickled plum slaw

Denise Phillips

Thursday, December 1, 2016

Recipe: Piquant chicken with pickled plum slaw