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Sweet Potato Purée with Dried Figs & Mint

1 min read

Sweet Potato Purée with Dried Figs & Mint

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

5 sweet potatoes

6 Kumilio dried figs, cut in 1/2” pieces

1/2 tbsp white sesame

1/2 tbsp black sesame

1/4 c. Extra Virgin Olive Oil

12-15 Tragano Greek Organics Kalamata olives, sliced (optional)

8 cherry tomatoes, quartered (optional)

A few mint leaves, chopped finely

Salt & pepper

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

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