This recipe, and photo, comes from Gastronomos.gr one of my favorite Greek food & recipe sites. It's my go to site for delicious, and often innovative Greek food, like this recipe that uses sweet potatoes, a non traditional Greek ingredient, with dried figs & Kalamata olives that are at the heart of the Greek diet.
It's a nice nice for a festive table too, jazz up your Thanksgiving dinner, make it as a side for the holidays or just enjoy it in a Sunday family dinner with your loved ones.
Ingredients for the Sweet Potato Purée with Dried Figs & Mint
How to make the Sweet Potato Purée with Dried Figs & Mint
Preheat the oven to 400° F. Wash the sweet potatoes and place on a parchment paper-lined baking sheet. Bake for about 50 minutes, until they are soft. Let them cool down a bit and then peel. Place them in a bowl and mash them with a fork until you have a coarse purée. Fold the figs and remaining ingredients, mixing gently, and serve.
If you are using regular dried figs, soak them first in hot water for 15 minutes, Kimi figs don’t need pre-soaking, they're softer and juicier by nature!
Buy the Greek products to make the Sweet Potato Purée with Dried Figs & Mint
Enjoy the delicious taste of PDO Kimi figs from the island of Evia and bring the flavors of a Greek summer to your table. Hand-crafted by Kumilio using traditional techniques with no additives, preservatives, artificial coloring or flavors.