The roasted sweet potato and figs recipe was adapted from the Jerusalem cookbook and I made some variations to make this my own.
What makes this dish stand out is the combination of fresh figs and grilled green onions, topped with balsamic reduction for that added sweetness. The final dish is beautiful and I am confident your guests will be fighting for it.
In the cookbook, they suggest adding soft goat cheese and a red chili which I have omitted. I am not a huge fan of goat cheese (Yes, judge me now!). Bon appetit!
Roasted sweet potato and figs salad
Ingredients
- 1 large sweet potato - Peeled and cut into even large pieces 1 x 3 inches
- 2 sprigs of green onions
- 6 fresh figs- sliced
- 1/4 cup Olive oil Use more as needed
- 3 tbsp Vegetable pol Use more as needed
- 6 fresh mint leaves
Balsamic Reduction
- 1/4 cup of balsamic vinegar
- 2 tsp 2 tsp of white sugar
Instructions
- Place the sweet potatoes on a baking dish. Season with salt and pepper on both sides and add couple drizzles of olive oil over the vegetables.
Bake the sweet potatoes at 400 F for 30 minutes. The sweet potatoes should be soft but not mushy.
- Using a heated grilling pan, add the vegetable oil and grill the green onions. Cut into 1-inch pieces after they are cooked.
- Assemble the salad in a bowl by adding the sweet potatoes, green onions and fresh figs.
Make the balsamic reduction close to when you will serve the dish. Add the vinegar and the sugar in a pot, stir and let it reduce until it is a syrupy consistency. Add water if it is too thick. Pour onto the salad.
Top with fresh mint and serve.
Roasted potato and fresh figs
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