Roasted sweet potato and fresh fig salad topped with scallions, hot red peppers, and a balsamic drizzle.
Yield: 4 servings
Ingredients
4 small sweet potatoes (~2.25 lb total)
5 tbsp olive oil, divided
12 scallions, halved lengthwise and cut into 1½-inch segments
1 red chili pepper, thinly sliced
6 ripe figs, quartered
4 oz goat cheese
Maldon sea salt and freshly ground black pepper
balsamic syrup, for drizzling
Instructions
Heat oven to 475F.
Halve the sweet potatoes lengthwise and then cut each half into 3 long wedges. Toss the sweet potatoes with 3 tbsp of the olive oil, 2 tsp salt, and black pepper. Spread on a baking sheet skin side down. Bake for 25 minutes, or until soft. Remove from the oven and allow to cool slightly. Spread on a serving platter and set aside.
Heat the remaining 2 tbsp olive oil in a medium saucepan over medium heat. Add the scallions and chili pepper to the pan. Fry for 4-5 minutes, stirring often. Spoon the scallion mixture over the sweet potatoes.
Arrange the figs over and among the sweet potato wedges. Drizzle with balsamic syrup. Crumble the cheese over the top. Serve at room temperature.