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Roasted Sweet Potatoes & Fresh Figs
From Statesboro Market2Go
<p>Filled with flavor and fresh ingredients, this vegetarian dinner is both healthy and easy to prepare! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: epicurious.com (Entered by Ariana Giddens)
Serves: 4
Vegetarian!
Ingredients
4 small
Sweet potatoes
5 tablespoons
Olive oil (divided)
3 tablespoons
Balsamic vinegar
1 1/2 tablespoons
Superfine sugar
12
Green onions (halved lengthwise and cut into 1 1/2 inch segments)
1
Chile pepper (preferably red, thinly sliced)
6
Ripe figs (quartered)
5 ounces
Soft goat cheese (optional)
2 teaspoons
Salt
Pepper to preference
Step by Step Instructions
- Preheat oven to 475 degrees and prepare a baking sheet. Prepare the other vegetables and figs, then wash the sweet potatoes and cut them in half lengthwise, then cut each into 3 long wedges.
- Toss the sweet potatoes with 3 tablespoons of olive oil and the salt & pepper. Place the wedges skin side down on the baking sheet and bake them for 25 minutes.
- Set the sweet potato wedges aside to cool. Combine the vinegar and the sugar in a saucepan and bring the mixture to a boil. Reduce the heat and let simmer for 2 to 4 minutes. Remove the pan from the heat. If the mixture is too thick, add a drop of water)
- Arrange the sweet potatoes on a platter. Fry the green onions and pepper in the remaining olive oil for 4 to 5 minutes, stirring often. Spoon them over the potatoes, then top with the figs, balsamic reduction, and cheese if using.