Roasted Sweet Potatoes & Fresh Figs

Name: Roasted Sweet Potatoes & Fresh Figs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: European
Ingredients: 4 small sweet potatoes; 5 tsp Olive oil; 40ml balsamic vinegar; 20g caster sugar; 12 spring onions (halved lengthways and cut into 4cm segments); 1 red Chili (thinly sliced); 6 fresh and ripe figs (240 g total, quartered); 150g soft goat cheese crumbled; Maldon sea salt; Pepper

4 steps

Prep:10minCook:35min

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 uregular shape and a slightly 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 flavours. To save you from making it you can look out for products such as balsamic cream or glaze.

Updated at: Thu, 17 Aug 2023 00:19:13 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories351.7 kcal (18%)

Total Fat14.2 g (20%)

Carbs47.8 g (18%)

Sugars21.8 g (24%)

Protein10.5 g (21%)

Sodium451.2 mg (23%)

Fiber6.8 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4sweet potatoes

small

5 tspolive oil

40mlbalsamic vinegar

20gcaster sugar

12spring onions

halved lengthways and cut into 4cm segments

1red Chili

thinly sliced

240gfigs

fresh and ripe, quartered

150gsoft goat cheese

crumbled

maldon sea salt

pepper

Instructions

Step 1

Preheat the oven to 240°C/220°C Fan/Gas Mark 9.

Step 2

Wash the sweet potatoes, halve them lengthways and then cut each again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons of salt and some black pepper. Spread the wedges out on a 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.

Step 3

To make a balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil then reduce the heat and simmer for 2-4 minutes, or 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.

Step 4

Arrange the sweet potatoes on a serving platter. 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 figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature with the cheese crumbled over, if using.