The combination of coffee, salt, honey, pomegranate, lime, sweet potato, thyme and cheese may seem surprising on paper, but I can assure you that in these grilled sweet potatoes with figs and goat cream cheese it is spectacular. Claudia's word of honor!
Not only do we match the end of fig season with the beginning of sweet potato season, but the other ingredients accompany them wonderfully as well, rounding out the Set with their aromas and flavors full of character.
I also suggest preparing the ingredients a little ahead of time and finishing cooking the grilled sweet potatoes with figs and goat cream cheese at the table, with the WMF Lono electric grill. It is the perfect recipe for those relaxed dinners on the terrace or in the garden, where there is no hurry and you feel like enjoying the conversation.
Here is the recipe. I hope you like it!
Ingredients
For 2 people
- 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 cream cheese
- 3 figs
- 4 and a half tablespoons mild honey
- 4 sprigs fresh thyme
- Seeds from 1 pomegranate
Preparation
- Crush the coffee beans in a mortar and mix with the coarse salt. Grind everything together again and set aside.
- Wash the sweet potatoes well 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 coated. Leave in the bowl for 30 minutes.
- Meanwhile, wash and cut the figs into quarters. Set aside.
- Heat your WMF Lono electric grill and remove the sweet potatoes from the bowl, letting the excess marinade drain off.
- Grill the marinated sweet potatoes on the grill over medium heat for about 4 minutes. Turn them over and place a little goat cream cheese on each slice so it melts slightly.
- While they finish cooking, place the figs on the grill to cook for 2-3 minutes, until they are soft and lightly caramelized.
- Place the sweet potato slices on the plates, arrange the figs on top, and garnish with the fresh thyme leaves.
- Just before serving, drizzle the honey over the top, scatter the pomegranate seeds, and sprinkle the coffee salt over the sweet potato slices and figs.
