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Chef Chuck Baudendistle's Chai Masala Sweet Potatoes with Fig Jam and Pickled Peppers

Chef Chuck Baudendistle's Chai Masala Sweet Potatoes with Fig Jam and Pickled Peppers

Sweet Potatoes are perhaps THE side to bring to any holiday dinner, we all know this. It’s just a fact. Sometimes though, you need a little kick with your classic. Chef Chuck incorporates the warming spices of our Chai Masala, with sweet fig jam, and tangy Pickled habaneros for the tongue-tingling twist on the classic roasted sweet potato dish!  If you're lucky, you may be able to find it this holiday season on the menu at The Admiral.


For the Fig Jam:
1 qt Fresh Figs
1/4 tsp Pectin
1/2 cup Sugar
1/4 cup Water
1/4 cup Sherry Vin


For the Pickled Habaneros:
8 to12 Habaneros cut in half, seeds removed and julienned
1 cup White vinegar
1/4 cup water
1 Tbsp sea salt
4 Tbsp sugar

For the Sweet Potatoes:
2 lbs Sweet potatoes cut into wedges
4 tsp Spicewalla Chai Masala
2 tsp Spicewalla Sicilian Sea Salt

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Chai Masala
Chai Masala



For the fig jam:

  1. Bring all the ingredients of the fig jam together into a 4 qt sauce pan
  2. Cook on low heat for 10 minutes, stirring consistently
  3. Remove from heat and let cool
  4. once cool, blend until smooth

For the pickled Habaneros:

  1. Cut habaneros and place in a jar
  2. Bring the vinegar, water, salt and sugar to a boil in a sauce pan
  3. Slowly pour hot liquid over cut peppers and let sit at room temperature until cool enough to handle
  4. store in fridge until needed

For the Sweet Potatoes:

  1. Cut Sweet Potatoes into wedges
  2. Boil wedges in salted water until just tender and can be speared by a fork
  3. Preheat oven to 400°F
  4. Drain potatoes and spread wedges out on a baking sheet.
  5. Bake for 30-40 minutes
  6. Season with Chai Masala and salt

To Assemble:

  1. Plate seasoned Potato wedges with dollops of fig jam and pickled habaneros.
  2. Season with Cyprus Sea Salt, serve immediately and enjoy!

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Chai Masala
Chai Masala



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