Sweet, man.

 ROSEMARY BRIE ROASTED FIG AND SWEET POTATO CROSTINI
 

I've been craving figs lately, something about their sweetness that pairs perfectly with the savory so well draws me in. I'm a huge fan of maple-honey flavor and all things sweet potatoes so I decided to pair these all together in what I suggest using as a Crostini because of it's sweetness.

Here's what you'll need-
FIGS
SWEET POTATO
ROSEMARY
BRIE GOAT CHEESE
MAPLE SYRUP
HONEY

Start by cutting off the stems of the figs, then cutting them into quarter pieces from top to bottom. Next, cut up the sweet potato into small square pieces so that they cook through at the same rate as the figs. You can use one regular sized sweet potato to a container of figs. Next, mix in a bowl the maple syrup, honey and rosemary in a mixing bowl with even amounts of maple syrup and honey. (I'd say a half cup of both would do) Add one stem of rosemary to the mix. Lay down the figs and sweet potato pieces on a baking pan (I cooked my figs facing up). Pour this mixture over, making sure that it is distributed evenly on top of the pieces. Bake at 400 for 20 minutes, flipping over the sweet potatoes halfway through.

Since this recipe is extremely sugary, I suggest serving as a dessert with some brie goat cheese spread melted in to add some bitterness. My favorite way to eat this dish is as a crostini on top of a piece of thickly sliced baguette bread and a layer of brie goat cheese spread.