For the Fig Agrodolce

1. In a small soup pot bring the water and 4oz of red wine vinegar to a boil and cut the heat and add raisins and currants allow them to sit in water to soften and expand.
2. Meanwhile, preheat your oven to 400 degrees F.
3. Combine figs, shallots, honey, fennel, thyme, garlic, and Spiceology Blackberry Balsamic into a medium mixing bowl and mix well coating the ingredients evenly.
4. On a sheet tray lined with parchment paper lay your mixture on the tray.
5. Bake in oven for 20 minutes.
6. Remove from the oven and place back in mixing bowl to jam.
7. Remove the raisins and currants from the liquid and fold them into the jam with the roasted cashews. – Set aside and serve as a garnish with a main dish.

For the Sweet Potatoes

1. Preheat your oven to 425 degrees.
2. In a mixing bowl, combine Sweet Potatoes, Smoky Honey Habanero, Oil and Salt mix until the potatoes are evenly coated.
3. Place on a sheet tray and roast for 15 minutes turn the potatoes over on the tray and drizzle with honey and place back into the oven for an additional 10-15 minutes (or until you start to see the potatoes candy).
4. Remove from oven and garnish with Fig Agrodolce.