Sweet Potato with Figs


2 medium (about 3 pounds) sweet potatoes

2 tablespoons honey

2 tablespoons extra virgin olive oil

1 1/2 teaspoons smoked paprika

Kosher salt

Freshly ground black pepper

3 Tablespoons Balsamic Vinegar

1 ½ Tablespoon water

6 Ripe Figs

Scallions for garnish



1.    Cut each sweet potato in half lengthwise, then cut each half in half widthwise. Cut each quarter into four long wedges, so you'll have a total of 32 wedges. Add wedges to a large bowl and toss with honey, 2 tablespoons olive oil and smoked paprika. Season well with kosher salt and freshly ground black pepper.  

2.    Preheat and oven to 425°F. Transfer the sweet potatoes to a rimmed baking sheet, and roast until they are tender and caramelized around the edges (35 - 45 minutes), tossing occasionally. You'll know they're done when a knife easily pierces the thickest part of one of the wedges.

3.    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

4.    Arrange the sweet potatoes on a serving platter. Spoon the onions over the sweet potatoes. Dot the figs among the wedges, and then drizzle over the balsamic reduction.  Enjoy!


Adapted from Gjelina and Yotam Ottenleghtti

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