Sweet Potato Pear And Fig Crisp Recipes

ROASTED SWEET POTATOES AND FRESH FIGS

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.

SWEET POTATO, PEAR, AND FIG CRISP

Steps:

• Preheat oven to 350°. Drain sweet potatoes, reserving 3 tablespoons syrup. Place sweet potatoes in a large bowl. Stir in pears, figs, maple syrup, lemon juice, allspice and reserved sweet potato syrup. Transfer to a greased 8-in. square baking dish., In a small bowl, mix the first seven topping ingredients. Stir in oil and maple syrup; sprinkle over filling., Bake, uncovered, 35-40 minutes or until fruit is tender. If desired, serve warm with ice cream.

ROASTED SWEET POTATOES & FRESH FIGS

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.

SWEET POTATO-PEAR-CINNAMON JUICE

Steps:

• Juice the sweet potatoes, then the pear, following your juicer's specific settings for each. Stir in the cinnamon. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.

ROASTED PEARS AND SWEET POTATOES

Steps:

• Preheat oven to 400 degrees. Scrub potatoes. Quarter lengthwise; slice diagonally 1 1/2 inches thick. On a rimmed baking sheet, toss slices with olive oil, dry mustard, ground ginger, and cayenne; season with coarse salt. Roast, tossing occasionally, until crisp-tender, 20 to 25 minutes.
• Core and quarter 2 Bartlett pears; halve crosswise. Add to the potatoes; toss all with another tablespoon oil. Continue roasting until potatoes are fork-tender, about 10 minutes more.

SWEET POTATO CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
• In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
• In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
• Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.

MASHED SWEET POTATOES AND PEARS

Steps:

• Place the pears, wine, and water in a small saucepan and bring to a boil over high heat. Turn heat to medium-low and simmer until pears are soft, about 5-10 minutes. Remove pears from wine and reserve.
• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to potatoes to steam dry for a minute or two.
• Stir the reserved pears, evaporated milk, vanilla, brown sugar, butter, cinnamon, and nutmeg into the sweet potatoes and mash until smooth. Transfer to a serving dish and serve hot.

MASHED SWEET POTATOES AND PEARS

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2 - inch glass baking dish. Pierce potatoes in several places with fork. Place on baking sheet; bake until very tender when pierced with knife, about 1 hour. Remove from oven. Reduce temperature to 350°F.
• Meanwhile, melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add pears; sautée until beginning to soften, about 5 minutes. Add 3/4 cup nectar; bring to simmer. Reduce heat to medium-low; cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes. Transfer to processor and puree.
• Peel sweet potatoes; place in large bowl of electric mixer. Add 4 tablespoons butter; beat until smooth. Mix in pear puree, sugar, cinnamon and cardamom. Season with salt and pepper. Transfer to prepared dish (Can be prepared 1 day ahead. Cover and chill.)
• Bake potatoes uncovered until just heated through, about 20 minutes.

SWEET POTATO CRISPS

Steps:

• Heat oven to 200C/180C fan/gas 6 and slice the sweet potato thinly. Toss with the olive oil and roast for 15-20 mins until crisp. Leave to cool.

GRILLED BRIE AND FIG SANDWICHES WITH SWEET POTATO FRIES

Steps:

• Preheat oven to 500 degrees. Line a large baking sheet with foil. Scrub the sweet potatoes and cut into fries 1/2-inch thick. Toss on the baking sheet with the olive oil and season lightly with salt. Spread in a single layer and bake for 10 minutes; flip with a spatula, then bake until the ends start to crisp about 8 to 10 minutes.
• Heat a nonstick griddle or large skillet over medium heat.
• Lay the bread slices in pairs on a work surface. Spread the fig preserves equally onto 4 slices of bread.
• Lay 2 slices of cheese over the preserves.
• Arrange the prosciutto on top, folding evenly with the edges of the bread.
• Cover the remaining bread slices and spread half the butter on top. Invert the sandwiches and spread the remaining butter on the other side.
• Put sandwiches in hot pan, cook turning once or twice until both sides are golden and crisp and the cheese is melted.
• Cut the sandwiches in half and serve with sweet potato fries.