Roasted Sweet Potatoes and Fresh Figs

Roasted Sweet Potatoes and Fresh Figs
Staff Writer
Jonathan Lovekin

Figs are abundant in Jerusalem and many trees, bearing the most delectable fruit, actually belong to no one, so anybody can help themselves. Summer months are always tinted with the smell of wild herbs and ripe figs. This unusual combination of fresh fruit and roasted vegetables is one of the most popular at Ottolenghi. It wholly depends, though, on the figs being sweet, moist, and perfectly ripe. Go for plump fruit with an irregular shape and a slighty split bottom. Pressing against the skin should result in some resistance but not much. Try to smell the sweetness. The balsamic reduction is very effective here, both for the look and for rounding up the flavors. To save you from making it, you can look for products such as balsamic cream or glaze.

4
Servings
383
Calories Per Serving
Deliver Ingredients

Notes

Reprinted with permission from Jerusalem by Totam Ottolenghi and Sami Tamimi, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.

Ingredients

  • 4 small sweet potatoes
  • 5 Tablespoons olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 1/2 Tablespoon superfine sugar
  • 12 green onions, halved lengthwise and cut into 1 1/2 inch segments
  • 1 red chile, thinly sliced
  • 6 ripe figs, quartered
  • 5 Ounces soft got's milk cheese
  • Maldon sea salt and freshly ground black pepper

Directions

Preheat the oven to 475 degrees.

Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper. Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool down.

To 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 2-4 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.

Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. Fry for 4-5 minutes, stirring often to make sure not to burn the chile. Spoon the oil, onions, and chile 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. 

Nutritional Facts

Total Fat
31g
44%
Sugar
10g
11%
Saturated Fat
22g
92%
Cholesterol
4mg
1%
Carbohydrate, by difference
24g
18%
Protein
4g
9%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
41mg
4%
Choline, total
9mg
2%
Fiber, total dietary
2g
8%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
25mg
8%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
84mg
12%
Selenium, Se
5µg
9%
Sodium, Na
74mg
5%
Water
10g
0%
Zinc, Zn
1mg
13%

Sweet Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Sweet Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.