Roasted Sweet Potatoes with Figs
Author: adapted from Jerusalem-A Cookbook
Recipe type: Main
Cuisine: Middle Eastern
Prep time:
Cook time:
Total time:
Serves: 4
- 4 sweet potatoes
- olive oil
- 3 T balsamic vinegar
- 1½ T honey
- 12 green onions, cut into ribbons
- 1 red pepper, thinly sliced
- 6 figs, cut into quarters
- 5 oz. crumbed chevre (mine was rolled in berries)
- ½ c pomegranate jewels
- S&P
- Wash & cut potatoes into uniform wedges.
- Place them, skin side down on a heavy, greased baking sheet.
- Drizzle more oil and salt and pepper over all.
- Roast for approx. 25 minutes at 475 degrees until soft but not mushy.
- Place balsamic vinegar and honey together in a small sauce pan.
- Bring to a boil and then decrease heat and simmer 2 to 4 minutes.
- Sauté onions and pepper in oil for 4 to 5 minutes.
- Assemble potatoes on platter, top with all ingredients, leaving the pomegranate for last and then drizzle with balsamic reduction.
- Can be served hot or at room temperature.
Recipe by Food Musings at http://foodmusings.ca/food-celebrations/give-thanks-with-a-grateful-heart/
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