Sweet potato slices with baked figs
- Starter, Side dish, Appetisers and snacks
- 30 min. preparation
- Directly to...
Ingredients
Sweet potato slices with baked figs
Kitchen tools
EAT ME products in this recipe
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Preparation method
- Scrub the sweet potatoes. Cut into evenly sized slices of approx. 1 cm thick.
- Cook the sweet potato in boiling water for approx. 3 minutes until just tender. Drain the stars.
- Halve the figs lengthwise. Brush a sheet of aluminium foil with olive oil. Place the figs on the foil and grill for approx. 3 minutes until soft and tender. Or use a barbecue tray instead of aluminium foil.
- Brush the sweet potato slices with olive oil. Place them on the barbecue for 1 minute. Turn them halfway or when attractive char marks appear.
- Arrange 6 slices of sweet potato on a large plate. Divide the goat cheese over the slices and garnish with the salad leaves.
- Divide the figs over the top of each slice. Drizzle the figs with a little honey. Place another slice of sweet potato on top. Season with salt and pepper. Secure with a cocktail stick.
Nutrition value per person/bite
- kcal
- 395
- protein
- 11 gr
- fat
- 24 gr
-
- saturated
- 10 gr
- carbohydrates
- 32 gr
-
- sugars
- 19 gr
- fibers
- 3 gr
