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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Roasted Sweet Potatoes & Fresh Figs

Filled with flavor and fresh ingredients, this vegetarian dinner is both healthy and easy to prepare! Please consider leaving a picture or comment if you decide to try this recipe!

Source: epicurious.com (Entered by Ariana Giddens)
Serves: 4
Vegetarian!

Ingredients
4 small Sweet potatoes      View Available Products
5 tablespoons Olive oil (divided)      View Available Products
3 tablespoons Balsamic vinegar      View Available Products
1 1/2 tablespoons Superfine sugar
12 Green onions (halved lengthwise and cut into 1 1/2 inch segments)      View Available Products
1 Chile pepper (preferably red, thinly sliced)      View Available Products
6 Ripe figs (quartered)      View Available Products
5 ounces Soft goat cheese (optional)      View Available Products
2 teaspoons Salt
Pepper to preference

Step by Step Instructions
  1. Preheat oven to 475 degrees and prepare a baking sheet. Prepare the other vegetables and figs, then wash the sweet potatoes and cut them in half lengthwise, then cut each into 3 long wedges.
  2. Toss the sweet potatoes with 3 tablespoons of olive oil and the salt & pepper. Place the wedges skin side down on the baking sheet and bake them for 25 minutes.
  3. Set the sweet potato wedges aside to cool. Combine the vinegar and the sugar in a saucepan and bring the mixture to a boil. Reduce the heat and let simmer for 2 to 4 minutes. Remove the pan from the heat. If the mixture is too thick, add a drop of water)
  4. Arrange the sweet potatoes on a platter. Fry the green onions and pepper in the remaining olive oil for 4 to 5 minutes, stirring often. Spoon them over the potatoes, then top with the figs, balsamic reduction, and cheese if using.

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