Roasted Sweet Potatoes & Figs


We all know I love figs. I also have a mad crush on sweet potatoes. I dreamt up this recipe while trying to come up with as many was as I could to include figs in a recipe. I turned to the world wide web for more inspo and it seems that someone beat me to the chase. Not just anyone, but the great Yotam Ottolenghi (Yo-TAm Oh-toe-LEng-he) of Plenty, Jerusalem and more. We are big Jerusalem fans in my family. Thank you for that Claire and Mike. 


Roasted sweet potatoes are such a staple. Throw my favorite fruit with it and you have an insane side dish. So easy, but impressive. Just what I'm about. 


Roasted Sweet Potatoes with Figs adapted from Jerusalem 
yields 3-4 servings

2 large or 3 medium sweet potatoes
2 Tbsp. olive oil
salt and pepper
red pepper flakes (optional) 
4 figs, stems removed and quartered
2 green onions, whtie and green part sliced on an angle
2 Tbsp. balsamic vinegar

Preheat your oven or toaster oven to 475 degrees. (I've been using my toaster oven like crazy in this summer heat to avoid heating my whole house and to avoid an extreme electricity bill).

Slice your sweet potatoes into wedges. Slice in half lengthwise, then in half again, and then again, so you get 8 wedges from one potato. Place the wedges on a roasting sheet and toss with olive oil, salt and pepper and a sprinkle of red pepper flakes.  Roast for 20-25 minutes, flipping them halfway through. 

When your potatoes are almost done, it's time to start making the balsamic reduction. In a small sauce pan, bring the balsamic vinegar to a boil. Reduce the heat and let simmer for 2 to 4 minutes. The balsamic with thicken. You will know when it easily coats the back of a spoon. If it gets too thick you can add a few drops of water to thin it out. 

Arrange the potato wedges and fresh figs on a platter.  Sprinkle over green onions and drizzle with the balsamic reduction.