Roasted Sweet Potatoes with Figs

I love to cook, but let’s be real—I often fall back on the same few dishes. When I want to switch things up, I lean on cookbooks and recipe sites for inspiration. One of my favorites is Epicurious. Not only do they cover every type of cuisine, but their rating system is gold. If a recipe has three or four forks and over 75% of reviewers say they’d make it again, I know it’s going to be a winner. Plus, the reviewer tips are basically free kitchen hacks.

One of my best finds there was a recipe reprinted from Yotam Ottolenghi and Sami Tamimi’s Jerusalem: roasted sweet potatoes + figs with a balsamic reduction. It sounds fancy, but it’s actually super simple, and honestly, the flavor combo blew my mind.

Here’s the twist: fresh figs are hard to come by in Brooklyn, unlike in Jerusalem where they grow everywhere. My solution? Swap in Fruit Bliss Dried Figs. They’re soft, juicy, and work perfectly in the dish. The sweet + savory balance is still spot on, and the balsamic glaze ties it all together.

I do make a few tweaks: I love the chili heat, but when I cook for my daughter I either tone it way down or skip it. And if you don’t eat cheese, no stress, it’s still incredible without it (vegan friends, you’re covered).

Bottom line: this recipe is easy, modern, and ridiculously flavorful. If you’re looking for a new go-to, give it a try with Fruit Bliss figs, you won’t be disappointed!

INGREDIENTS

• 4 sweet potatoes
• 5 tablespoons olive oil
• 3 tablespoons commercial grade balsamic vinegar
• 1 1/2 tablespoons superfine sugar
• 12 scallions, halved lengthwise and cut into 1 1/2-in segments
• 1 red chili, thinly sliced
• 6 ripe figs or Fruit Bliss figs quartered
• 5 ounces soft goat's milk cheese (optional)
• Maldon sea salt and freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 475 degrees.
2. Wash the sweet potatoes and cut them into six 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.
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. Stir in a drop of water before serving if it becomes too thick to drizzle.
4. 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.