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Roasted sweet potato and figs

The contrast between the very soft sweet potato, the sweet and sour dressing, and the crunch and freshness of the Borage Cress is excellent.

Recipe by chef Franck Pontais of Koppert Cress. Ingredients for 4 servings. You can view the original recipe here.

Ingredients

20gUnsalted butter
1rapeseed oil
3Olive oil
4units.itemsFresh figs
1fig vinegar
1balsamic vinegar reduction
5small sweet potatoes
1pinch of fine sea salt
1pinch of ground white pepper
1tray of Borage Cress

Preparation

  1. Cut all the sweet potatoes lengthwise in half and place them on a baking tray, drizzle with some olive oil and season with herbs. Cook at 220°C covered with a piece of aluminum foil, for 20 to 25 minutes.
  2. Quarter the fresh figs and roast them in the oven for a maximum of 4 minutes at 220°C.
  3. After cooking, peel 6 sweet potato halves, keep 2 to mash with the melted butter and slice the other 4.
  4. Place the equivalent of a tablespoon of mashed puree in the center of each plate.
  5. Place half a sweet potato on the puree, arrange the slices on top, and add 3 wedges of roasted figs.
  6. For the dressing, emulsify the fig vinegar, olive oil, and balsamic vinegar.
  7. Assemble the plate and finish with the Borage Cress.