McGonigle’s is all about embracing the freshest ingredients fall has to offer, and luckily for you, we have plenty of them in stock at McGonigle’s, right now! We’re talking hearty autumn squashes, celery hearts, sweet potatoes, and decadently fresh mission figs. Today we are featuring a fresh fall favorite that features sweet potatoes and mission figs with a spicy kick. Try it out and let us know what you think!
Roasted Sweet Potato & Fresh Mission Figs with a Red Chile Balsamic Reduction & Goat Cheese
Photo by Jonathan Lovekin & Original Recipe Inspired by Epicurious
Talk about the ultimate fall flavors, savory, sweet, and a little bit of heat! Sweet potatoes bring the fall comfort flavors, while our fresh mission figs add the sweet touch to compliment this savory side. Here’s what you’ll need to make the magic happen:
- 4 small sweet potatoes from McGonigle’s Market
- 6 ripe mission figs from McGonigle’s Market
- 5 Tbsp. olive oil
- About 3 Tbsp. balsamic vinegar
- 1 ½ Tbsp. superfine sugar
- 12 green onions
- 1 red chile, thinly sliced
- 5 oz. soft goat’s milk cheese (optional)
- Sea salt and freshly ground pepper to taste
After you’ve stopped by McGonigle’s for the freshest ingredients in town, it’s time to take a trip to flavortown. Start by washing the sweet potatoes, mission figs, and green onions. Then, cut your sweet potatoes in half lengthwise, and then cut those halves again to make 3 long wedges (similar to the picture to the right). Then, toss those with 3 tablespoons of olive oil, 2 teaspoons of salt and black pepper to taste. Spread the sweet potato out, skin side down, on a baking sheet and roast them in the oven at 375 degrees for about 25 minutes until they are fork tender. After this, remove them from the oven to cool.
Next is the balsamic glaze. Combine the balsamic vinegar and sugar in a small saucepan, bring to a boil, then decrease the heat and simmer for 2-4 minutes, or until it starts to thicken. Remove it from the heat completely when it has almost the consistency of honey.
Helpful Hint: This glaze will continue to thicken as it cools, so be sure to take it off before it’s too thick to drizzle.
Lastly, heat the remaining oil in a saucepan over medium heat and add the thinly sliced red chile and green onions (chopped in half lengthwise and then into 1-inch segments). Fry these up for around 5 minutes or until the chile is fragrant, stirring often to make sure the chile does not become charred.
Then, arrange the sweet potatoes on a serving platter and spoon the chile, green onions, and oil over them. Cut the fresh mission figs into wedges and arrange amongst this beautiful dish and then drizzle the balsamic glaze over the entire thing. Lastly, if you’re using goat cheese, crumble this over the top at the very end! Serve right away, or at room temperature for a stunning side dish that’s sure to welcome the fresh, warm flavors of fall. Enjoy!