This is more or less nabbed from Yotam Ottolenghi’s fantastic book, Jerusalem – grab a copy if you don’t have one yet, it’s a stunner.
The sweet, ripe figs and baked sweet potato work together so well, I’m surprised this isn’t a kitchen staple in every household. Apart from being very pretty, this dish is easy to whip and and extremely delicious.
Roast sweet potato with fresh figs
- 4 medium orange sweet potatoes
- salt, pepper and olive oil
- 6 large, ripe fresh figs
- 1 red chilli, seeded and sliced
- 2 small or one large spring onion, sliced
- feta, crumbled
- Balsamic reduction (optional)
- Preheat the oven to 220C.Chop the sweet potatoes lengthwise in half, then the halves lengthwise into wedges. Toss with salt, pepper and olive oil and roast in the oven for 25-30 min, until soft but not mushy. Add to a large serving bowl.
- Fry the chilli and spring onion in olive oil for 4 minutes, stirring constantly, then add to the sweet potato. Tail the figs, the slice lengthwise into 6ths or 8ths, depending how large they are, and add to the bowl. Crumble the feta in, toss everything and drizzle with balsamic reduction/glaze if using. Serve at room temperature, and don't let it sit too long or the sweet potato will go soggy.