A little bit sweet, a little bit savory… this is a great new idea to replace that tired marshmallow mash for your Thanksgiving Feast. The fresh figs are everything in this dish. Gorgeous in color and flavor, they add something very special to an easy, approachable side.
Roasted Figs & Sweet Potatoes
Makes: 4 servings
Prep Time: 20 minutes Cooking Time:
3 large sweet potatoes, cleaned and cut into ½ inch rounds
10-12 fresh figs, halved
1 small yellow onion, thinly sliced
2 tsp fresh thyme
1 heaping tsp fresh rosemary, minced
2 tbs olive oil
1 tbs honey
salt and pepper to taste
¼ cup chicken stock
fresh parsley for garnish
1. Preheat the oven to 375 degrees.
2. Lay the sweet potatoes, onions, and half of the figs on a cookie sheet in an even layer. Drizzle with olive oil and honey. Season with fresh herbs, salt, and pepper. Toss to coat and spread back in an even layer.
3. Bake the potato mixture for 20- 25 minutes, or until the sweet potatoes are tender. Halfway into cooking, add the chicken stock and give the potatoes a stir. This gives them nice flavor, prevents sticking, and helps keep the figs juicy.
4. Remove the mixture from the oven and toss with the remaining fresh figs. Pour into a serving dish and garnish with fresh parsley.