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Roasted sweet potato and figs salad

Cuisine Israeli
Author Mary Tang

Ingredients

  • 1 large sweet potato - Peeled and cut into even large pieces 1 x 3 inches
  • 2 sprigs of green onions
  • 6 fresh figs- sliced
  • 1/4 cup Olive oil Use more as needed
  • 3 tbsp Vegetable pol Use more as needed
  • 6 fresh mint leaves

Balsamic Reduction

  • 1/4 cup of balsamic vinegar
  • 2 tsp 2 tsp of white sugar

Instructions

  1. Place the sweet potatoes on a baking dish. Season with salt and pepper on both sides and add couple drizzles of olive oil over the vegetables.
  2. Bake the sweet potatoes at 400 F for 30 minutes. The sweet potatoes should be soft but not mushy.

  3. Using a heated grilling pan, add the vegetable oil and grill the green onions. Cut into 1-inch pieces after they are cooked.
  4. Assemble the salad in a bowl by adding the sweet potatoes, green onions and fresh figs.
  5. Make the balsamic reduction close to when you will serve the dish. Add the vinegar and the sugar in a pot, stir and let it reduce until it is a syrupy consistency. Add water if it is too thick. Pour onto the salad. 

  6. Top with fresh mint and serve.