This was my favorite recipe from the cooking class at Sassool. Chef Simone suggested pairing this dish with steak or salmon. She even thought it would be great in a quesadilla. The sweetness of the figs with the tartness of the balsamic vinegar makes a perfect pairing. Enjoy!
Chop 4 clean sweet potatoes into 1” cubes. Leave the skin on. Add 2 T olive oil to a baking sheet, spread the potatoes on pan and toss around to coat lightly with the oil. Bake on 350 for 20 minutes. While the potatoes bake, remove stems from figs and cut in half. Add the fig halves to the baking pan for the last 3 minutes of the potatoes cooking.
In a small sauce pan, add the vinegar and sugar together on medium heat. Mix with a fork and let sit until vinegar becomes thicker. Once it becomes noticeably thicker, remove from stove, but do not refrigerate, use immediately.
When the potatoes and figs are done cooking, sprinkle with salt, black and red pepper. Add to a serving bowl with the green onions and papitas, and stir lightly.
Drizzle with the balsamic reduction before serving.