Roasted Sweet Potatoes with Dried Figs

Author: Megan
Servings: 4 -6
Roasted Sweet Potatoes and Figs
5 from 1 vote


  • 2 pounds sweet potatoes
  • 2 teaspoons olive oil
  • Pinch salt
  • 1/2 cup halved dried figs
  • 1/3 cup chopped walnuts
  • 1 ounce jamón serrano or prosciutto , torn into pieces or sliced
  • 2-4 tablespoons goat cheese crumbles
  • 1 tablespoon fig balsamic vinegar
  • Finely chopped cilantro or parsley , for garnish


  1. Preheat oven to 400°F. Scrub potatoes and slice into wedges.
  2. Toss wedges with olive oil and spread on a baking sheet. Sprinkle with salt, and bake for 10 minutes, then turn wedges over and bake an additional 10 minutes.
  3. Once the second bake starts, simmer figs in a small amount of water in a saucepan for about 5 minutes to warm and plump fruit. Drain all but 1 tablespoon of water, then add walnuts and cook for about 3 minutes, stirring often. Remove from heat.
  4. When potatoes are ready, move wedges to a serving platter. Scatter jamón over the top, then spoon on figs and walnuts. Sprinkle on goat cheese, then add a drizzle of fig balsamic vinegar and garnish, if desired.

Nutrition facts per serving

Calories: 367kcal
Fat: 11g
Saturated fat: 5g
Cholesterol: 12mg
Sodium: 240mg
Fiber: 10g
Sugar: 28g
Protein: 10g

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