Spread the sweet potatoes on a baking tray, drizzle with the wok oil.
Bake for approx. 30 mins. in the centre of an oven preheated to 190°C.
Remove the sweet potatoes, allow to cool slightly. Place the figs on top.
Combine the yoghurt with the lemon zest, lemon juice, ras el hanout and maple syrup, season with salt. Drizzle the dressing over the salad, garnish with parsley.