April Roasted Fig Recipe from Chef Rick Vonk

Apr 13, 2022

April Roasted Fig Recipe from Chef Rick Vonk

With Earth Day soon approaching, we were tasked with finding a recipe that reflected celebrating our beautiful planet and all that our home has to offer. As a chef I’ve been taught to have a healthy respect for food sources. You can call it a sort of reverence that’s shared by millions of chefs across the world. We all use the bounty our earth gives, and we want to give back, as much as we can.

When I thought about what to do, I first thought of my best friend who has been on a healthy food eating journey for the last ten years. She’s always looking for new things to eat, and this is one of her discoveries. It’s the Purple Sweet Potato! We made them into fries, and they’re SO GOOD!



2-3 Purple Sweet Potatoes – peeled & cut into lengths

2 Tbsp Kosher Salt

1 tsp black pepper

1 tsp FigBrew grounds



Warm your oven to 350 Degrees. Start a pot of water and bring to a slow boil. Place the peeled, cut potato lengths into the water and boil until just turning soft. Drain the water and set in a bowl. Mix the Salt, Pepper and FigBrew to create a sort of chef’s blend. Season the fries in the bowl while tossing to ensure each fry is covered. Place the fries on a baking pan or cast-iron skillet and place in oven for about 10-12 minutes.


We paired these with a sweet chili and orange dipping sauce, then sat outside and enjoyed the beautiful scenery and these great fries! It makes for an incredibly tasty snack or side dish, and the FigBrew brings in a whole new level of unexpected flavor! Give it a try!