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Roasted Sweet Potatoes with Scallions and Figs
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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.
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!
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 and Figs
Ingredients
- 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
Instructions
- 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!
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Nutrition
Love this recipe for roasted sweet potatoes + figs? Try these too:
How to Roast a Sweet Potato
Did you know there’s a secret to making the perfect roasted sweet potato? Meg of This Mess is Ours walks you through the easiest, fastest, and most delicious way to roast a sweet potato (in the oven) step-by-step.
Plus, she shares her one simple trick for taking your oven-roasted sweet potatoes to the next level! Just look at those caramelized edges!!
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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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Crispy, delicious Baked Sweet Potato Fries that really hold up!
Oven-Baked Sweet Potato Fries can be tricky. After LOTS of trial and error, KC the G-Free Foodie shared a bevy of sweet potato fry-baking tips that cannot be missed.
Hasselback Sweet Potatoes
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.
Photos + story by James Collier and KC Cornwell