This dish depends on the figs being sweet and perfectly ripe. Save yourself work by looking out for products such as balsamic cream or glaze.
Method
- Preheat the oven to 240°C.
- Wash the sweet potatoes, halve lengthways and cut each again similarly into 3 long wedges.
- Mix with 3 tablespoons of the olive oil, 2 teaspoons of salt and black pepper. Spread the wedges on a baking sheet, skin-side down, and cook for about 25 minutes until soft. Remove from the oven and cool.
- For the balsamic reduction, place the balsamic vinegar and sugar in a small pan. Bring to a boil then reduce the heat and simmer for 2–4 minutes, or until it thickens. Remove the pan from the heat when the vinegar is still runnier than honey; it will thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.
- Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan and add the spring onions and chilli. Fry on a medium heat for 4–5 minutes, stirring often — careful not to burn the chilli — and then spoon the oil, onions and chilli over the potatoes.
- Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature with the cheese crumbled over, if using.
