Prep: 20 minutes; cook: 30 minutes; makes: 2 to 4 servings
2 1/4 pounds sweet potatoes
5 tablespoons olive oil
Flaky salt (such as Maldon) and freshly ground black pepper
6 dried Turkish figs
Zest and juice of 1 lemon
2 peeled coins fresh ginger
2 1/2 tablespoons sugar
3 scant tablespoons balsamic vinegar
12 green onions (white and green), halved lengthwise, cut into 1 1/2-inch segments
1 red chili, halved, seeded, thinly sliced
Roast: Scrub the sweet potatoes, and cut each into 6 long wedges. If they are very long, cut in half crosswise. Toss with 3 tablespoons of olive oil, 2 teaspoons salt and a few grinds black pepper. Spread out the wedges, skin-side down, on a baking sheet. Slide into a 475-degree oven and roast until soft, about 25 minutes. Let cool.
Plump: Meanwhile, settle the figs in a medium saucepan along with the zest, juice, ginger and 1 tablespoon sugar. Cover with cold water by 2 inches. Bring to a boil and simmer until figs return to plump fig pose. Scoop out figs with a slotted spoon and drain on paper towels. Quarter the figs, cutting away the stems.
Reduce: In a small saucepan, stir together the balsamic vinegar and remaining 1 1/2 tablespoons sugar. Bring to a boil, reduce heat and simmer until thickened, about 4 minutes.
Dress: Arrange sweet potatoes on a serving platter. Pour remaining 2 tablespoons olive oil into a small saucepan and heat over medium. Scrape in green onions and chili. Fry for 4 to 5 minutes, stirring often. Spoon the oil, onions and chili over the sweet potatoes. Nestle the figs among the wedges and drizzle the whole composition with the balsamic reduction. Serve at room temperature.
Provenance: Adapted to winter conditions from “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi.