Makes 4 servings

Fig Jam

1 qt Fresh Figs

1/4 tsp Pectin

1/2 cups Sugar

1/4 cups Water

1/4 cups Sherry Vin

Pickled Habaneros

8 to12 Habaneros cut in half, seeds removed and julienned

1 Cup White vinegar

1/4 cup water

1tbsp sea salt

4 tbsp Sugar

Sweet Potatoes

2 lbs Sweet potatoes cut into wedges

4 tsp Spicewalla Chai Masala

2 tsp Salt

Cyprus sea salt 

Instructions:

For 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 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

Roasting 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

For 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 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

Roasting 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

For 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 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

Roasting 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
7. immediately