This roasted sweet potato with figs recipe is simply delicious! It’s hearty with sweet and salty notes that play together beautifully!
My sister came into town and brought some fresh figs with her. So I wanted to experiment with them because they aren’t always readily available to me. I had fun creating this delicious healthy and yet indulgent combo!
This has all the flavors you want dancing on your taste buds! Roasted Sweet potatoes stuffed with sauteed swiss chard, green onions, chopped fresh figs, feta and a balsamic reduction. I added bacon bits after the picture was taken and I would highly suggest it because it adds a little pop of salty smokiness that really works great!
What you need to make roasted sweet potato with figs:
Serves 6
- 6 Medium sweet potatoes
- 3 Swiss chard leaves Sliced into about 1-2 inch squares
- 3 Green onions sliced
- 1 Tablespoon olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 6 Figs diced
- 1 Cup Feta crumbles
- 1 Cup Balsamic Vinegar
- 1/2 Cup Sugar
- 6 Slices Cooked Bacon broken into bits
Instructions
- Preheat oven to 425 F.
- Wash Sweet potatoes and Bake for about 45 minutes or until you can easily pierce a fork through skin and it feels soft inside.
- Cook Bacon Slices and reserve 1 tablespoon of it to sautee the vegetables in.
- Dice Swiss Chard leaves and Green onions. Sautee them in 1 Tablespoon Olive oil (if you have Bacon grease leftover from cooking the bacon you can use this to cook the vegetables in) and salt and pepper. Cook over medium heat for about 4-5 minutes.
- In a sauce pan. combine balsamic vinegar and sugar and bring to a boil then turn down to a simmer. Stirring continuously simmer for about 5 minutes or until the mixture starts to slightly thicken.
- Chop figs into bite sized chunks.
- Once sweet potatoes are done, pull out of the oven and let them cool slightly before you cut them in half.
- Top with the swiss chard and green onion combination, fresh figs, sprinkle some feta and bacon and drizzle some Balsamic reduction on top.
Here are a few other recipes you my love:
Italian Rice Stuffed Tomatoes RECIPE HERE
Shrimp Stuffed Fajitas RECIPE HERE
Breakfast Stuffed Mushrooms RECIPE HERE
Roasted Sweet Potatoes with Figs
Ingredients
- 6 Medium sweet potatoes
- 3 Swiss chard leaves Sliced into about 1-2 inch squares
- 3 Green onions sliced
- 1 Tablespoon olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 6 Figs diced
- 1 Cup Feta crumbles
- 1 Cup Balsamic Vinegar
- 1/2 Cup Sugar
- 6 Slices Cooked Bacon broken into bits
Instructions
- Preheat oven to 425 F.
- Wash Sweet potatoes and Bake for about 45 minutes or until you can easily pierce a fork through skin and it feels soft inside.
- Cook Bacon Slices and reserve 1 tablespoon of it to sautee the vegetables in.
- Dice Swiss Chard leaves and Green onions. Sautee them in 1 Tablespoon Olive oil (if you have Bacon grease leftover from cooking the bacon you can use this to cook the vegetables in) and salt and pepper. Cook over medium heat for about 4-5 minutes.
- In a sauce pan. combine balsamic vinegar and sugar and bring to a boil then turn down to a simmer. Stirring continuously simmer for about 5 minutes or until the mixture starts to slightly thicken.
- Chop figs into bite sized chunks.
- Once sweet potatoes are done, pull out of the oven and let them cool slightly before you cut them in half.
- Top with the swiss chard and green onion combination, fresh figs, sprinkle some feta and bacon and drizzle some Balsamic reduction on top.