This vegetarian dish is on the table in 30 min with just a few simple steps. Just add a piece of fresh baguette – perfect. The original recipe is by Ottolenghi, whose cooking never fails to inspire me.
Roasted Sweet Potatoes with Figs and Goat Cheese
Ingredients
- 4 sweet potatoes
- 5 tbsp olive oil
- 50 ml balsamic vinegar
- 25 g sugar
- 12 scallions
- 1 red chili pepper
- 6 ripe figs
- 150 g soft goat cheese
- salt, pepper
Nutrition per serving, approx.: 664 kcal14 g protein95 g carbs26 g fat14 g fiber
Estimates, calculated from the ingredients.
Instructions
- Preheat the oven to 240 °C (475 °F) conventional oven (top and bottom heat).
- Scrub 4 sweet potatoes, halve them lengthwise and cut each half into about 3-4 wedges.
- Toss the sweet potato wedges in a bowl with 3 tbsp oil, 2 tsp salt and pepper.
- Line a baking sheet with parchment paper and spread out the sweet potatoes skin side down.
- Roast in the oven for about 25 min until tender.
- Meanwhile, halve 12 scallions lengthwise and cut into pieces about 4 cm long.
- Slit 1 red chili pepper lengthwise and remove the seeds. Then cut into thin rings.
- Cut 6 ripe figs into quarters.
- In a small pot, bring 50 ml balsamic vinegar and 25 g sugar to a boil and let simmer over low heat for about 3 min until it has the consistency of honey. Remove from the stove and let cool.
- Heat 2 tbsp oil in a pan and fry the scallions and chili pepper over medium heat for just under 5min.
- Arrange the finished potatoes on a platter.
- Scatter the fried scallions and chili peppers and the figs over the sweet potatoes and drizzle with the vinegar reduction. Crumble 150 g soft goat cheese and scatter it over the top as well.
- The sweet potatoes with figs and goat cheese taste best lukewarm.
Tips
- The figs should be absolutely fresh and ripe.
- If the balsamic reduction has become too thick after cooling: simply stir in a little water.
- As mentioned above, I love Ottolenghi’s cooking. His recipes aren’t particularly complicated, but they stand out for combining lots of fresh vegetables with special flavors. You’ll probably have to expand your spice cabinet first, but it’s definitely worth it! By the way, this recipe also comes from his Jerusalem cookbook (ad).
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Frequently Asked Questions about Sweet Potatoes with Figs and Goat Cheese
What if the balsamic reduction has gotten too thick?
Simply stir in a little water. If you want to save time, use ready-made balsamic. Warm it up a little if needed.
Do I need to peel the sweet potatoes?
No, they roast with the skin on. Scrub them thoroughly first. Place the wedges skin side down on the baking sheet.
What goes well with sweet potatoes with figs and goat cheese?
Fresh baguette or flatbread and other mezze. The leek patties with lemon are a great match. They also come from Ottolenghi’s cookbook Jerusalem.
How long do the roasted sweet potatoes with figs and goat cheese keep?
Store leftovers in an airtight container in the fridge. They keep there for 2 to 3 days. Reheat them in the oven so the goat cheese melts nicely again. They’re also tasty cold as a salad with a few arugula leaves.
Can I freeze the sweet potatoes with figs and goat cheese?
I wouldn’t freeze the finished dish. Figs and goat cheese turn watery when thawed and lose their texture. It’s better to prep the sweet potatoes and add the figs and cheese fresh.
