ROASTED SWEET POTATOES AND FRESH FIGS
This dish from Yotam Ottolenghi, a chef and an author of "Jerusalem," the beloved Middle Eastern cookbook, takes inspiration from a city where fig trees grow in abundance. Roasted sweet potatoes, along with wedges of fresh figs, are piled onto a plate, drizzled with a green onion-chile sauce and a balsamic reduction then dotted with generous pats of goat cheese. Do plan ahead, as this recipe does require a bit of preparation, but it's easy work that's more than worth it.
Provided by Tara Parker-Pope
Categories side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. Wash the sweet potatoes, halve them lengthwise, and then cut each half 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 they are soft but not mushy. Remove from the oven and leave to cool.
- 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 chili. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chili. Spoon the oil, onions and chili 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.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 14 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 619 milligrams, Sugar 26 grams
ROASTED SWEET POTATOES & FRESH FIGS
Provided by Yotam Ottolenghi
Categories Salad Vegetarian Fig Sweet Potato/Yam Fall
Yield Serves 4
Number Of Ingredients 9
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
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
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
ROASTED SWEET POTATOES AND FIGS WITH A BALSAMIC GLAZE
Make and share this Roasted Sweet Potatoes and Figs With a Balsamic Glaze recipe from Food.com.
Provided by VeggiesByCandlelight
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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 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.
- 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).
- TO 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.
Nutrition Facts : Calories 365.6, Fat 17.3, SaturatedFat 2.4, Sodium 85, Carbohydrate 52, Fiber 7.4, Sugar 26.1, Protein 3.7
EMBER-ROASTED SWEET POTATOES
Let the campfire burn down to make these ember-roasted sweet potatoes, or sweet potatos rescoldo, which are a smoky delight served with butter or gremolata.
Provided by Francis Mallmann
Time 1h
Number Of Ingredients 13
Steps:
- Prepare a fire and let the charcoal burn down to a bed of embers, coals, and ashes for rescoldo. If cooking indoors, preheat the oven to 375°F (190°C).
- Bury the sweet potatoes in the embers, coals, and ashes, making sure they are completely and evenly covered. Roast until they are tender all the way through. If cooking indoors, arrange the sweet potatoes on a sheet pan and roast for about 45 minutes, or until tender all the way through. The cooking time will vary depending on the size of the sweet potatoes: after about 20 minutes, part the embers with long-handled tongs and try to pierce a sweet potato all the way through with a long bamboo skewer. It will probably meet with some resistance toward the center and feel about half baked. Turn the potatoes over with the tongs and replace the embers and ashes, adjusting them as necessary for even cooking, and roast for about 20 minutes longer. When the sweet potatoes are done, carefully dig them out and wipe off the ashes with a dish towel or paper towels.
- Turn the potatoes over with the tongs and replace the embers and ashes, adjusting them as necessary for even cooking, and roast for about 20 minutes longer. When the sweet potatoes are done, carefully dig them out and wipe off the ashes with a dish towel or paper towels.
- If serving simply with butter and crushed red pepper flakes, split the sweet potatoes open, add a tablespoon of butter to each, and season to taste with fleur de sel and red pepper flakes. Otherwise, omit the butter, fleur de sel, and red pepper flakes, and continue to the next step.
- If serving with yogurt and almond-mint gremolata, make the gremolata while the potatoes are roasting. Whisk together the parsley, mint, almonds, olive oil, honey, and lemon zest in a small bowl. Season to taste with salt and pepper. Set aside.
- When the sweet potatoes are done, cool them very slightly, then cut them crosswise in half. With your fingers protected by a dish towel, slowly push the skin inward so the insides explode up from the top. Transfer the sweet potatoes to serving plates. Sprinkle with fleur de sel to taste, drizzle with olive oil, and add a large spoonful of cold yogurt to each potato. Spoon some gremolata over the yogurt and serve the rest on the side.
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