Roasted Sweet Potatoes with Balsamic California Figs


  • 2 lbs. Sweet Potatoes
  • 2 Tbsp. Olive Oil
  • 1 tsp. Salt
  • 1/2 cup California Dried Figs, halved
  • 1/3 cup Walnuts, chopped
  • 1 oz. Serrano or Prosciutto, torn into small pieces
  • 4 Tbsp. Blue Cheese, crumbled
  • 1 Tbsp. Fig Balsamic Vinegar
  • 1 Tbsp. Cilantro, finely chopped


  1. Preheat oven to 400°F.

  2. Scrub potatoes and slice into wedges.

  3. 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.

  4. Once the second bake starts, simmer figs in a small amount of water in a saucepan for about 5 minutes to warm and hydrate fruit.

  5. Drain all but 1 tablespoon of water, then add walnuts and cook for about 3 minutes, stirring often. Remove from heat.

  6. When potatoes are soft, move wedges to a serving platter. Scatter ham over the top, then spoon on figs and walnuts. Sprinkle on blue cheese, then add a drizzle of fig balsamic vinegar and garnish with chopped herbs.