Roasted Sweet Potatoes with Scallions and Figs


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Roasted Sweet Potatoes with Scallions and Figs

November 4, 2023
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Roasted Sweet Potatoes with Scallions and Figs

Think roasted sweet potatoes are simple? Think again. These amazing Roasted Sweet Potatoes with Scallions and Figs draw inspiration directly from Chef Yotam Ottolenghi, but highlight in season California grown ingredients. Trust us, this is a dish you won’t soon forget.

Need a fabulous plant-forward main dish for vegetarian guests? This is the recipe you want.

Great news: when fresh figs aren’t in season, you can swap in Dried California Figs. Just slice the dried figs into rounds rather than quartering to make the dish easier to eat.

Here’s what you need for this recipe for Roasted Sweet Potatoes with Scallions and Figs:

  • 4 small sweet potatoes
  • California extra virgin olive oil
  • flaky salt
  • freshly ground black pepper
  • 6-8 green onions
  • a Fresno chili
  • 6-8 ripe fresh California figs – OR – 6 dried California figs
  • creamy goat milk cheese
  • aged balsamic vinegar

How to make the best roasted sweet potatoes:

You need these five things: an oven on high heat, a decent pan, clean + dry sweet potatoes sliced in half or more, extra virgin olive oil, and salt. Everything else is optional. The best roast sweet potatoes have a crisp exterior and skin, a soft + flavorful inside and tons of flavor, all of which can be achieved with a hot, fast roast with plenty of salt and EVOO.

Roasted Sweet Potatoes with Scallions, Fresno Chili and Figs
Dried California Figs, black and golden

Can you use substitute dried figs for fresh in this dish?

You can absolutely use dried figs in the roasted sweet potato recipe. We suggest slicing dried figs into 3-4 rounds, rather than the quartering them like fresh figs, because the dish will be easier to eat that way.

Either option is totally delicious!

figs, fresno chili, green onions and roasted sweet potato on a plat - plant based main dish recipe
about California sweet potatoes

A Word About Sweet Potatoes from California

Sweet potatoes may tantalize your taste buds, but how well do you understand them? There are some myths surrounding this root vegetable. First, it’s essential to note that a sweet potato is NOT the same as a yam. It also differs from its standard potato counterparts, which are tubers. And get this: the word is actually sweetpotato. According to California Sweetpotatoes, “sweetpotato” is correct because their product is not, in fact, a sweet potato – it’s an entirely different vegetable.

Roasted Sweet Potatoes with Scallions, Fresno Chili and Figs - close up image on plat

Roasted Sweet Potatoes with Scallions and Figs

K.C. Cornwell + James Collier
Inspired by Yotam Ottolenghi from his book Jerusalem, this dish blends creamy, roasted sweetpotatoes and fresh or dried figs with sautéed green onions and chilis that infuse spice into the olive oil before it’s drizzled over the whole platter. It’s a feast for the senses and for the season, featuring a flavorful mix of California grown goods.
5 from 9 votes
Prep Time 5 minutes
Cook Time 45 minutes
Course dinner, Main Course, Side Dish
Cuisine American
Servings 4 servings
Calories 418 kcal


  • 4 small California sweet potatoes 2 ½ in pounds total, washed
  • 5 TBSP California extra virgin olive oil divided
  • 2 tsp flaky salt plus more for garnish
  • 1 heavy pinch freshly ground black pepper to taste
  • 6-8 green onions halved lengthwise and cut into 2-inch segments
  • 1 Fresno chili thinly sliced (leave the seeds in for a spicier dish)
  • 6-8 ripe California figs 8 oz total, quartered – OR – 6 dried California figs, sliced into rounds
  • 4 ounces creamy goat cheese
  • 3 TBSP aged balsamic vinegar


  • Preheat the oven to 475°F (245°C).
  • Halve the sweet potatoes lengthwise, then slice each half into 3-4 long wedges. Toss them in 3 TBSP of the olive oil and season generously with the salt and pepper.
  • On a baking sheet, spread the potato wedges into a single layer, skin-side down. Roast for 20- 25 minutes, until they are fork-tender but not mushy. Remove from the oven, and let cool.
  • In a small frying or sauce pan, heat the remaining olive oil over medium heat, then toss in the green onions and sliced chili. Sauté for 4-5 minutes, stirring frequently to ensure the vegetables don’t burn.
  • Arrange the sweet potatoes on a serving platter and top with the fresh figs. Drop small dollops of the cheese throughout, then drizzle the scallions, chilis, and their infused oil over everything, followed by a drizzle of the balsamic vinegar.
  • Season with a pinch of flaky salt and serve at room temperature!



Makes 4 generous side servings or 2 main dish servings.
Goat cheese may be omitted for an entirely plant based dish. This recipe is also fabulous with basket ricotta or Feta (from California, of course.)


Calories: 418kcalCarbohydrates: 45gProtein: 8gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 13mgSodium: 1346mgPotassium: 723mgFiber: 7gSugar: 21gVitamin A: 19130IUVitamin C: 24mgCalcium: 125mgIron: 2mg
Keyword fig, plant based, roasted sweet potato, side dish
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

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A roasted, halved sweet potato that was face down in a skillet has been picked up with tings showing the camera a perfectly golden caramelized exterior on the cut side.
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This recipe for Roasted Figs with Brussels Sprouts and Prosciutto comes from the Schafer family, fig growers in Central California. This sweet and savory dish will make a fig fan – and a Brussels sprouts fan – out of anyone.

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This doesn’t look like a traditional Hasselback potato of any sort. But, in theory, it’s all the same – except ultra-crispy and more delicious.

Try our Hasselback Sweet Potato Skewers! The secret to this new wave twist on a Hasselback sweet potato recipe lies in a unique slicing method followed by soaking in water to remove any starch before cooking.

5 Hasselback sweet potato skewers next to a jar of honey on a serving tray.

Photos + story by James Collier and KC Cornwell

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