Preheat oven to 400F. Roast the sweet potatoes until fully cooked & very soft – approximately 45 minutes or longer depending on the size. Cool to room temperature.
In a small mixing bowl, combine the sliced dried figs, vinegar, salt & pepper, and minced ginger. Lightly toss. Allow the figs to marinate for approximately 10 to 15 minutes.
In a skillet over set on medium high, heat the banana leave pieces just until they become flexible.
Lay the banana leaves on a work surface.
Slice the sweet potatoes in half lengthwise. (If using smaller sweet potatoes, split the sweet potatoes open & press lightly to flatten.) Place a piece of sweet potato on each banana leaf.
Distribute the fig mixture over the sweet potatoes.
Distribute the cashews over the sweet potatoes.
Place a piece of butter on top of each sweet potato. Fold up the banana leaf to enclose the sweet potato. Tie with a piece of string to secure.
Place the sweet potato packages in a broad skillet in a single layer. Add just enough water to cover the bottom of the skillet – approximately 1/8 inch deep.
Cover the skillet with a lid or with aluminum foil. Heat the skillet to gently steam the sweet potato packages – approximately 15 to 20 minutes.
Remove the packages from the skillet. Cut the string and unfold on dinner plates keeping the sweet potato and any juices in the center of the banana leaf.
Sprinkle the minced Serrano chile (optional) and the crème fraiche & crumbled cheese over the sweet potato. Garnish with a wedge of fresh lime.
Recipe Notes
Substitutions: dried corn husks soaked in water until flexible or parchment paper.
