Rub the sweet potatoes with 2 teaspoons of the olive oil, ½ teaspoon of the salt, and ½ teaspoon of the pepper. Place them directly on a rack in the oven and roast until they are tender, about 40 minutes. When they are cool enough to handle, halve, scoop out the flesh, and discard the skin. Set aside.

Place a stockpot over medium-high heat and when it is hot, add the remaining 1 tablespoon olive oil. Add the onion, sage, ginger, and sweet potatoes, stirring well after each addition. Cook for 2 minutes. Add the water, apple cider, cinnamon sticks, sesame oil, figs, and the remaining 1 teaspoon salt and ½ teaspoon pepper. Cook for 20 minutes, or until the potatoes are tender.

Discard the cinnamon sticks and transfer the soup to a blender. Add the coconut milk and puree until smooth.

Meanwhile, to make the garnish: Place a skillet over medium-high heat. Add the honey and figs and cook until the figs caramelize, about 2 to 3 minutes. Remove from heat. Add the yogurt, scallions, cilantro, and mint, and mix well. Remove from the heat.

Ladle the soup into bowls and spoon a dollop of the garnish onto each one. (The soup can be refrigerated for up to 3 days.)

Olives p100