Sweet potato toast with apple, fig, and maple syrup compote

Ingredients:

• 2 medium sweet potatoes (about 450g total)
• 1 tbsp unsalted butter, 1 spoon melted
• 0.5 cups natural non-alcoholic apple cider
• 2 tbsp. maple syrup
• 1/4 tsp ground cinnamon
• 2 medium apples (preferably sweet ones, such as Gala or Fuji), peeled and cut into pieces
• 60 g (about 0.5 cups) dried figs, cut into pieces
• 1/3 cup granola

Preparation:

1. Preheat oven to 230°C.
2. Trim the 4 long sides of each sweet potato so that they are even and lay flat on the cutting board. Slice the potatoes lengthwise into 1-cm-thick strips, approximately 5 x 12 cm (you should get 3 strips per sweet potato).
3. In a medium bowl, combine the sweet potatoes with melted butter and toss gently to coat. Place the sweet potatoes on a baking sheet and bake, turning once, until golden brown and tender when pierced with a knife, about 15 minutes. Divide the sweet potato toasts among 2 plates.
4. Meanwhile, in a medium saucepan, combine the cider, maple syrup, cinnamon, apples, and the remaining 1 tablespoon butter over medium-high heat. Bring to a boil, then cover and simmer until the apples are tender, about 20 minutes.
5. Remove the lid, mash the fruit with a potato masher or the back of a fork, and continue cooking until most of the liquid has evaporated and the mixture has reached the consistency of thick applesauce, about 5 minutes. Stir in the figs and let cool slightly. Spread the applesauce over the toast and top with granola.
   
   Note
   
   You can make the toast ahead of time and store it in the refrigerator in a tightly sealed container for up to 4 days. Reheat in a toaster before serving.