
By californiagrown.org
Roasted Sweet Potatoes with Scallions and Figs
Instructions
Prep:5minCook:45min
Inspired by Yotam Ottolenghi from his book Jerusalem, this dish blends creamy, roasted sweetpotatoes and fresh or dried figs with sautéed green onions and chilis that infuse spice into the olive oil before it’s drizzled over the whole platter. It’s a feast for the senses and for the season, featuring a flavorful mix of California grown goods.
Updated at: Thu, 27 Mar 2025 01:06:00 GMT
Nutrition balance score
Good
Glycemic Index
59
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories420.5 kcal (21%)
Total Fat24.1 g (34%)
Carbs44.7 g (17%)
Sugars20.2 g (22%)
Protein8.3 g (17%)
Sodium1355.6 mg (68%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

4sweet potatoes
small, California, 2 1/2 in pounds total, washed

5 TBSPextra virgin olive oil
California, divided

2 tspflaky salt
plus more for garnish

1 pinchfreshly ground black pepper
to taste

6green onions
halved lengthwise and cut into 2-inch segments

1Fresno chili
thinly sliced, leave the seeds in for a spicier dish

6figs
ripe, California, quartered OR - 6 dried California figs, sliced into rounds

4 ouncescreamy goat cheese

3 Tbspaged balsamic vinegar
Instructions
View on californiagrown.org
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