Roasted Sweet Potatoes and Fresh Figs

Staff Writer
Roasted Sweet Potatoes and Fresh Figs
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
488
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. 

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.

Nutritional Facts

Total Fat
29g
45%
Sugar
26g
N/A
Saturated Fat
9g
46%
Cholesterol
36mg
12%
Protein
12g
24%
Carbs
47g
16%
Vitamin A
818µg
91%
Vitamin B12
0.3µg
5.2%
Vitamin B6
0.4mg
19.8%
Vitamin C
29mg
48%
Vitamin D
0.2µg
0.1%
Vitamin E
3mg
17%
Vitamin K
113µg
100%
Calcium
337mg
34%
Fiber
7g
27%
Folate (food)
56µg
N/A
Folate equivalent (total)
56µg
14%
Iron
2mg
11%
Magnesium
62mg
15%
Monounsaturated
15g
N/A
Niacin (B3)
1mg
6%
Phosphorus
249mg
36%
Polyunsaturated
2g
N/A
Potassium
721mg
21%
Riboflavin (B2)
0.3mg
17.7%
Sodium
702mg
29%
Sugars, added
6g
N/A
Thiamin (B1)
0.2mg
11.1%
Trans
0.4g
N/A
Zinc
2mg
12%

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