Sweet Potato with Figs

Ingredients

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

 

Directions

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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