March 29, 2013

Pin It Roasted Sweet Potatoes & Figs

Taken From: Jerusalem: A Cookbook
For Sedar I wanted to try something a little different this year.  I'm not really into making things during Passover that are pretending to be other things.  I'd rather just make something that can stand on its own, made with ingredients on the "things you can eat" list. I quadrupled the recipe (which was about twice as much as we needed) but it was great to have leftovers.  This was really good and really filling. I would definitely make it again, any time of year, but maybe just stick to the original quantities in the recipe.

4 small sweet potatoes
5 tablespoons olive oil
Scant 3 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
12 green onions, halved and cut in 1 1/2 inch segments
1 red chili, thinly sliced
6 ripe figs, quartered
5 oz. goat cheese
Salt and pepper

Preheat oven to 475.
Wash sweet potatoes, halve lengthwise and cut each half again into 3 long wedges. Mix with 3 tablespoons of olive oil, 2 teaspoons salt and some black pepper. Spread wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy. Remove from oven and let cool.

To make balsamic reduction, put balsamic and sugar in a small sauce pan and bring to a boil. Decrease to simmer for 2-4 minutes, until it thickens. Make sure to remove from heat when the vinegar is still thinner than honey (it continues to thicken as it cools). Add a drop of water before drizzling if it ends up being too thick before serving.

Arrange sweet potatoes on a serving platter. Heat remaining oil in a medium saucepan over medium heat and add green onions and chili. Fry for 4-5 minutes, stirring often to make sure not to burn the chili. Spoon oil, onions and chili over sweet potatoes. Dot figs among the wedges and then drizzle on the balsamic reduction.  Crumble cheese on top. Serve at room temperature.

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