Roasted Sweet Potatoes and Fresh Figs

This is a wonderful dish from Yotam Ottolenghi. It is a stable in his famous London restaurant, Ottolenghi. 

It is not difficult to prepare, but just takes a bit of time to roast the sweet potatoes. It is infinitely better with fresh figs, but in a pinch, you could use dried figs. 

Yotam’s suggestion to use a balsamic glaze is a good one and really saves a lot of time. If you can not find a balsamic glaze, then you can make your own by slowly reducing balsamic vinegar with some added sugar.

Ingredients 

4 medium Sweet Potatoes (2 lbs in total, try to get them in a similar size, so they will cook evenly) 
5 Tbsp Olive Oil 
3 Tbsp Balsamic Vinegar Glaze
12 Spring Onions, halved lengthways and cut into 2 inch segments 
1 red chilli, thinly sliced 
6 fresh and ripe Figs, quartered 
1 tsp Sea Salt 

Black Pepper 

Preheat the oven to 475F.  Wash the sweet potatoes, halve them lengthways and then cut each again similarly into three long wedges. Mix with three tablespoons of the olive oil, sea salt and some freshly ground black pepper. 

Spread the wedges out on a parchment covered baking sheet, skin-side down, and cook for about 25 minutes until soft but not mushy. Remove from the oven and leave to cool down. 

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, making sure not to burn the chilli, and then spoon the oil, onions and chilli over the sweet potatoes. Dot the fresh figs among the wedges and then drizzle over the balsamic reduction. 


Thank you to Yotam Ottolenghi for the amazing pic.

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