Photo: Louis Hansel
Estimated Nutrition (whole recipe, rough)
681
Calories
21g
Protein
31g
Fat
83g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fig | 1 medium (50g) | 37 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 small sweet potatoes (2 1/4 lb / 1 kg in total)
- 5 tbsp olive oil
- scant 3 tbsp / 40 ml balsamic vinegar (you can use a commercial rather than a premium aged grade)
- 1 1/2 tbsp / 20 g superfine sugar
- 12 green onions, halved lengthwise and cut into 1 1/2-in / 4cm segments
- 1 red chile, thinly sliced
- 6 ripe figs (8 1/2 oz / 240 g in total), quartered
- 5 oz / 150 g soft goat's milk cheese (optional)
- Maldon sea salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes