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+ servings

Roasted Sweet Potatoes and Figs


  • 4 small sweet potatoes
  • 5 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 ½ tbsp brown sugar
  • 12 green onions, halved lengthwise and cut into 2" segments
  • 1 red chile, thinly sliced
  • 6 ripe figs, quartered
  • 5 oz soft goat's milk cheese, optional
  • sea salt + freshly ground black pepper, to taste


  • Roast the Sweet Potatoes
  • Preheat the oven to 475° F
  • Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 Tbsp of the olive oil, 2 tsp 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.

  • Make the Balsamic Reduction
  • Add 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)

  • Finish
  • 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.
  • Serve at room temperature.