To learn more about this recipe, read the related story, "The Promised Land".
Roasted Sweet Potatoes
Recipe adapted from Yotam Ottolenghi and Sami Tamimi's "Jerusalem: A Cookbook" (Ten Speed Press)
Yield: 6 servings
Cook Time: 25 minutes
4 medium sweet potatoes (about 2¼ pounds)
3 tablespoons extra-virgin olive oil, divided
2 teaspoons flaky sea salt (such as Maldon)
Freshly ground black pepper
2 tablespoons plus 2½ teaspoons balsamic vinegar
1½ tablespoons granulated sugar
12 scallions--white and light green parts only, stalks halved lengthwise, then sliced crosswise into 1½-inch segments
1 Fresno chile (or another small, mild red chile), thinly sliced crosswise
6 ripe figs, quartered (optional)
1. Preheat the oven to 475°. Halve the sweet potatoes lengthwise, then slice each half lengthwise into thirds. On a rimmed baking sheet, place the sweet potato wedges and season with 2½ tablespoons olive oil, the salt and some ground black pepper. Toss to combine and arrange the wedges skin side down. Roast until soft and dark around the edges (but not mushy), 20 to 25 minutes. Remove from the oven, set aside to cool, then arrange on a platter.
2. In a small saucepan set over high heat, add the balsamic vinegar and sugar and bring to a boil. Reduce the heat to low and simmer until thick, 2 to 4 minutes. Once the vinegar looks slightly runnier than honey, remove it from the heat (it will continue to thicken as it cools; stir in a drop of water if it is too thick to drizzle).
3. In a medium nonstick skillet set over medium heat, add the remaining ½ tablespoon olive oil. Once the oil is hot, after 1 to 2 minutes, add the scallions and sliced chile. Fry until the scallions are browned and frizzled, stirring often so they don't burn, 3 to 5 minutes. Spoon the scallion-chile mixture over the sweet potatoes. Add the figs, if using, then drizzle with the balsamic reduction. Calories per Serving: 268; Sodium: 718mg; Fiber: 50g; Fiber: 7g; Fat: 7g
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