Best 2 Roasted Sweet Potatoes Fresh Figs Recipes

Indulge in a culinary journey with our delectable Roasted Sweet Potatoes and Fresh Figs recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Embark on a culinary adventure with our first recipe, where sweet potatoes take center stage, roasted to golden perfection, caramelizing their natural sugars for an irresistible sweet and savory treat. Perfectly complemented by the subtle sweetness and delicate crunch of fresh figs, this dish is a symphony of flavors that will leave you craving more. For a delightful twist, our second recipe introduces a tantalizing combination of roasted sweet potatoes and figs, enveloped in a luscious goat cheese sauce. The creamy texture of the goat cheese harmonizes beautifully with the sweetness of the roasted vegetables, creating a rich and satisfying dish that will elevate your dining experience.

Let's cook with our recipes!

ROASTED SWEET POTATOES & FRESH FIGS

Roasted Sweet Potatoes & Fresh Figs image

Provided by Yotam Ottolenghi

Categories Salad Vegetarian Fig Sweet Potato/Yam Fall

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 small sweet potatoes (2 1/4 lb / 1 kg in total)
5 tbsp olive oil
scant 3 tbsp / 40 ml balsamic vinegar (you can use a commercial rather than a premium aged grade)
1 1/2 tbsp / 20 g superfine sugar
12 green onions, halved lengthwise and cut into 1 1/2-in / 4cm segments
1 red chile, thinly sliced
6 ripe figs (8 1/2 oz / 240 g in total), quartered
5 oz / 150 g soft goat's milk cheese (optional)
Maldon sea salt and freshly ground black pepper

Steps:

Preheat the oven to 475°F / 240°C.
Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper. Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool down.
To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.
Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile. Spoon the oil, onions, and chile over the sweet potatoes. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.

ROASTED POTATOES WITH FIGS AND THYME

Roasted Potatoes With Figs and Thyme image

A fall walk through New York's Greenmarket with Eleven Madison Park's chef, Daniel Humm, brought the idea for this unusual dish. Hot black tea lends a deeper flavor to dried figs, which are scattered with potatoes on a pan with thyme and then roasted. The recipe calls for fingerling potatoes, but any waxy potato will do. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Kim Severson

Categories dinner, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 pound dried black mission figs or other dried figs
1 1/2 cups brewed black tea, more if necessary
2 pounds fingerling potatoes
1 head garlic
5 sprigs of thyme
1/3 cup olive oil
Salt and black pepper to taste

Steps:

Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.
Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.
Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 13 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 632 milligrams, Sugar 17 grams

Tips:

Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes that are about the same size so they cook evenly. Avoid any that are soft or have cuts or bruises.
Scrub the sweet potatoes well before roasting: This will help to remove any dirt or debris from the skin.
Pierce the sweet potatoes with a fork before roasting: This will help them to cook more evenly and prevent them from bursting.
Roast the sweet potatoes at a high temperature: This will help to caramelize the natural sugars in the sweet potatoes and give them a delicious, crispy exterior.
Toss the sweet potatoes with olive oil and spices before roasting: This will help to enhance their flavor and prevent them from drying out.
Roast the sweet potatoes until they are tender when pierced with a fork: This will usually take about 45 minutes to an hour, depending on the size of the sweet potatoes.
Serve the sweet potatoes immediately: They are best enjoyed hot out of the oven, but they can also be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Roasted sweet potatoes are a delicious and healthy side dish that can be enjoyed on their own or as part of a larger meal. They are a good source of vitamins A and C, fiber, and potassium. The addition of fresh figs adds a unique sweetness and flavor to the dish. This recipe is easy to follow and can be made with just a few simple ingredients. So next time you are looking for a healthy and delicious side dish, give roasted sweet potatoes with fresh figs a try.