Fig and roasted sweet potato

A delicious fig dish to try out, based on two recipes I found online – with just a few health-conscious tweaks that still keep the great mix of flavours.
Roasted sweet potatoes, raw figs and fried spring onions, what a combo!

sweet potato and fig

 Ingredients (to feed 4-6 as a side dish)

3 large sweet potatoes, (c.1 kg)
6 figs (c. 250g), quartered
12 spring onions, green part only; halved then cut into one inch pieces
6 tbsp virgin olive oil
3 tbsp balsamic vinegar
freshly ground black pepper and sea salt to taste


Preheat the oven to 160C degrees.  Peel the sweet potatoes (or scrub if home grown/organic), then halve lengthwise, and halve again so they look as much like wedges as possible.

Mix 3 tablespoons olive oil with some salt and pepper and rub over the sweet potatoes.  Spread them out on a baking sheet (skin down, if keeping it on).  Cook until done but not too soft, usually around 20-25mins, then remove from the oven  and scatter with the quartered figs.
The combination of roasted and raw really makes this dish.

Add the rest of the oil to a pan together with the balsamic vinegar, then fry the spring onion pieces for about 5 mins until they are well coated and slightly soft – and not burnt!  Add more oil or vinegar if you find your liquid has vanished (if you overfry the spring onions) 🙂

Spoon the mix over the wedges and figs and serve at room temperature.

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