Roasted Sweet Potatoes with Scallions and Figs
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.
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!
Video
Notes
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.)
Nutrition
Calories: 418kcalCarbohydrates: 45gProtein: 8gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 13mgSodium: 1346mgPotassium: 723mgFiber: 7gSugar: 21gVitamin A: 19130IUVitamin C: 24mgCalcium: 125mgIron: 2mg
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