Sweet potatoes Fall Passover Rosh Hashanah Jewish holidays Tu BiShvat

Roasted Sweet Potatoes with Balsamic Figs and Goat Cheese

Sweet potatoes are a fall staple, and their natural sweetness pairs beautifully with sweet flavors and cheese. I’m sharing a colorful, seasonal recipe that works perfectly as an appetizer or main course, served with a fresh arugula salad.

Chloé Flam

Roasted Sweet Potatoes with Balsamic Figs and Goat Cheese

Ingredients

Check off ingredients as you go

  • 3 sweet potatoes
  • olive oil
  • balsamic glaze
  • 6 ripe fresh figs (250g/9oz), cut into pieces
  • 1 log goat cheese
  • Salt, pepper
  1. Preheat oven to 190°C (375°F). Cut sweet potatoes in half lengthwise, season with salt and pepper, drizzle with olive oil, and roast on a baking sheet for 50 minutes (or until tender).
  2. Cut figs into small wedges. Crumble the goat cheese into a small bowl.
  3. On a serving platter, arrange the roasted sweet potatoes, scatter with figs and goat cheese, season with salt and pepper, and drizzle with olive oil and balsamic glaze.

Tips and Variations

  • You can replace the goat cheese with feta or tzfatit cheese.
  • This salad makes a wonderful Rosh Hashanah appetizer - you can omit the cheese and replace it with crushed hazelnuts for a dairy-free version.
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