roasted sweet potato and fresh figs
roasted sweet potatoes & fresh figs - photo by Joe Sevita
sweet potatoes & figs for the fall
I once knew a coworker who really enjoyed buying cookbooks and then curling up with a blanket and a cup of tea to read the cook book from cover to cover. When I was younger I used to think she was somewhat unusual and doing that was a luxury I didn’t have time for. Overtime, I’ve become just like her. I find the stories and culture behind the recipes incredibly enjoyable and inspiring.
I was super excited to receive the book, Jerusalem: A Cookbook as a gift. It chronicles the childhood foods of two chefs, one Jewish and one Muslim who grew up separately in Jerusalem with seemingly similar foods. The two later met and collaborated culinarily in London. I loved the book for the rich human stories and similarities in recipes of my favorite eggplants, lentil, hummus, cauliflower, artichokes, figs, apricots and more!
So as fall is upon us, figs and sweet potatoes are abundant. It’s a perfect time to try the Roasted Sweet Potatoes & Fresh Figs from the book.
The recipe is more involved than what I usually choose. But it’s worth it. To cut down on the steps, buy a balsamic glaze instead of making the balsamic reduction. I will be on the hunt for a good balsamic glaze.
ingredients
3 small sweet potatoes, 1 lb
4 tbsp olive oil
3 tbsp Balsamic vinegar
1.5 tbsp sugar
8 green onions, 1 1/2 inch pieces
1 small red chili, thinly sliced
5 figs, cut in half
cooking steps
Preheat oven to 475 F
Cut sweet potatoes into 3 inch by 3/4 inch long wedges. Cut longer sweet potatoes in half if necessary.
In a bowl, toss the sweet potatoes wedges with 2 tbsp olive oil, 1 tsp salt, ground pepper.
Arrange wedges skin side down on a lined baking sheet. Bake for 20-25 minutes. Check to prevent burning of the wedge tips.
In a small frying pan or saucepan, bring to boil the sugar and balsamic vinegars. Lower the heat and simmer for 7-8 minutes until slightly thickened, and cling to spoon.
In another small frying pan, heat up 2 tbsp olive oil, add scallions and red chili and infuse flavors for 5 minutes, careful not to burn.
Arrange sweet potatoes in a serving bowl or plate. Spoon infused oil, scallion and chili over the sweet potatoes. Add figs amongst the wedges. Drizzle on the balsamic reduction.
