Roasted Sweet Potato Wraps with Fig Balsamic Syrup

Did you know that sweet potatoes contain more beta-carotene than any other fruit or vegetable?  Especially those with orange inside!  They are not that high in calories either.  One cup of baked sweet potatoes has 180 kcal. Our bodies convert beta-carotenes into vitamin A (retinol). We need vitamin A for healthy skin, mucus membranes, our immune system, and good eye health and vision. Although yams are good for you, they don't pack the same nutritional punch that sweet potatoes do.  It is hard to tell the difference and you may need to ask.

This wrap is very easy when you purchase fig preserves and add them to a balsamic vinaigrette.  If you have time and feel adventurous, I have added a recipe for my roasted fig vinaigrette.

Ingredients:

·         3 large sweet potatoes, peeled, diced into 2-inch cubes

·        10 whole wheat or gluten-free tortillas/wraps- also works very well with whole grain sandwich bread!

·        1 cup  balsamic vinaigrette

·        ½ cup fig jam

·        2 cups arugula

·       1 sliced sweet onion

·        sliced tomatoes

·        vegan cheese

Directions:

Line cookie sheet with foil, lightly oil. Place sweet potatoes and onions on cookie sheet and bake for 30 minutes or until potatoes are soft.  Stir balsamic vinaigrette and fig jam together to make a thick syrup. 

After potatoes and onions are cooked, warm tortillas on stove (no oil- just warm in pan on both sides) or heat in microwave oven.  Place veggies and vegan cheese into the edge or tortilla.  Drizzle enough syrup over the veggies to add a bit of flavor.  Roll up and serve.

The sky’s the limit here!  Add whatever lettuce you choose, add pesto, tomatoes, olives…I’ve had a lot of fun building this yummy sandwich!

Roasted fig vinaigrette 

Ingredients:

·        10 figs, halved, remove stems

·        1/3 cup balsamic vinaigrette

·        1 tbsp. honey

·        ¼ cup grape seed oil

·        ½ tsp salt

Directions:

Preheat the oven to 400°. Place fig halves on a cookie sheet and roast in the oven for about 15 minutes.  Start with flat side down, turning once. Figs should be slightly softened and starting to dry. In food processor, puree figs with honey, oil, and balsamic vinegar until smooth.  Add salt to taste. This preserves well for about 3 months in the freezer.  If you aren’t going to use it all at once, it would be a shame to waste it as it will go bad after about a week in the frig.