Roasted Sweet Potatoes & Fresh Figs

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This vibrant vegetarian dish combines roasted sweet potatoes and fresh figs to create a sophisticated balance of earthy, sweet and sharp flavours. The soft texture of the roasted wedges pairs beautifully with the jammy richness of seasonal figs, while a homemade balsamic reduction adds a syrupy depth. It is a stunning assembly of ingredients that works just as well as a standalone light lunch as it does a standout side dish for a weekend feast.

Designed to be served at room temperature, this colourful salad is ideal for effortless entertaining. The addition of sliced red chilli and spring onions provides a subtle heat that cuts through the sweetness, while optional goat’s cheese adds a creamy, savoury finish. It is a nutrient-rich, gluten-free option that celebrates simple, high-quality produce with minimal fuss in the kitchen.

Ingredients for Roasted Sweet Potatoes & Fresh Figs

4 small sweet potatoes (1.0kg / 1 kg in total)
80 מ"ל שמן זית
scant 45ml / 40 ml balsamic vinegar (you can use a commercial rather than a premium aged grade)
1 1/2 tablespoons / 20 g superfine sugar
12 spring onions, halved lengthwise and cut into 1 1/2-in / 4cm segments
1 red chilli, thinly sliced
6 ripe figs (240g / 240 g in total), quartered
140g / 150 g soft goat's milk cheese (optional)
Maldon sea salt and freshly ground black pepper

How to make Roasted Sweet Potatoes & Fresh Figs

Preheat the oven to 246°C / 240°C.

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

To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.

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

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.