Roasted Sweet Potatoes with Balsamic Glaze, Figs & Goat Cheese Crumbles
From Willie Hernandez, Chef, Aprons Cooking School
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Serves 4
4 small sweet potatoes
5 tbsp olive oil
Salt and pepper to taste
3 tbsp balsamic vinegar
1 ½ tbsp. sugar
12 green onions halved and cut into half inches
1 red chile sliced thin
6 figs quartered
5oz goat cheese crumbles
Maldon and cracked black pepper
Cut potatoes in half lengthwise and cut in half again into wedges. Mix with 3tbsp olive oil, salt and pepper. Spread wedges on lined sheet pan with skin side down and bake for 25 minute at 475 degrees until soft and not mushy.
Balsamic reduction
Get small sauce pot add balsamic and sugar. Bring to a boil, then decrease heat and simmer to thicken for 2-4 minutes. Remove from heat
Heat small sauté pan on medium heat and add remaining 2tbsp oil, chile and green onions to stir fry for 2 minutes to soften peppers.
In large bowl toss with potatoes, goat cheese, and figs. Serve.
Mon, September 8 2025
15 Elul 5785
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