Ingredients
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
Preparation
For the fig jam:
- Bring all the ingredients of the fig jam together into a 4 qt sauce pan
- Cook on low heat for 10 minutes, stirring consistently
- Remove from heat and let cool
- once cool, blend until smooth
For the pickled Habaneros:
- Cut habaneros and place in a jar
- Bring the vinegar, water, salt and sugar to a boil in a sauce pan
- Slowly pour hot liquid over cut peppers and let sit at room temperature until cool enough to handle
- store in fridge until needed
For the Sweet Potatoes:
- Cut Sweet Potatoes into wedges
- Boil wedges in salted water until just tender and can be speared by a fork
- Preheat oven to 400°F
- Drain potatoes and spread wedges out on a baking sheet.
- Bake for 30-40 minutes
- Season with Chai Masala and salt
To Assemble:
- Plate seasoned Potato wedges with dollops of fig jam and pickled habaneros.
- Season with Cyprus Sea Salt, serve immediately and enjoy!
