The combination of coffee, salt, honey, pomegranate, lime, sweet potato, thyme and cheese may sound surprising on paper, but I can assure you that in these grilled sweet potatoes with figs and goat’s cream cheese, it works spectacularly well. Claudia’s word!
Not only do we bring together the end of fig season with the beginning of sweet potato season, but the other ingredients complement them beautifully too, rounding everything off with aromas and flavours full of personality.
I also suggest preparing the ingredients a little in advance and finishing the grilled sweet potatoes with figs and goat’s cream cheese at the table on the WMF Lono electric grill. It is an ideal recipe for those relaxed dinners on the terrace or in the garden, when there is no rush and you simply want to enjoy the conversation.
Here is the recipe. I hope you enjoy it!
Ingredients
Serves 2
- 7 coffee beans
- 8 g coarse sea salt
- 2 sweet potatoes
- 1 teaspoon dried thyme
- 2–3 tablespoons extra virgin olive oil
- Juice of 1 lime
- Salt
- Freshly ground black pepper
- 60 g goat’s cream cheese
- 3 figs
- 4½ tablespoons mild honey
- 4 sprigs fresh thyme
- Seeds from 1 pomegranate
Method
- Crush the coffee beans in a mortar and mix with the coarse salt. Grind everything together again and set aside.
- Wash the sweet potatoes thoroughly and cut them into thick slices, about 1 cm. Set aside.
- In a bowl, mix the olive oil, dried thyme, lime juice, a little salt and freshly ground black pepper. Add the sweet potato slices to the marinade and stir well so they are evenly coated. Leave them in the bowl for 30 minutes.
- Meanwhile, wash the figs and cut them into quarters. Set aside.
- Heat your WMF Lono electric grill and remove the sweet potatoes from the bowl, allowing any excess marinade to drain off.
- Grill the marinated sweet potatoes over a medium heat for about 4 minutes. Turn them over and place a little goat’s cream cheese on each slice so that it melts slightly.
- While they finish grilling, place the figs on the grill and cook for about 2–3 minutes, until soft and lightly caramelised.
- Arrange the sweet potato slices on the plates, scatter the figs over the top and garnish with the fresh thyme leaves.
- Before serving, drizzle the honey over the top, scatter over the pomegranate seeds and sprinkle the coffee salt over the sweet potato slices and figs.
