Roasted Sweet Potatoes And Figs With A Balsamic Glaze

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 small sweet potatoes or 1 kg sweet potato
• 5 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 1/2 tablespoons organic brown sugar
• 12 green onions, halved lengthwise and cut into 2-inch, segments
• 1 red chili pepper, thinly sliced
• 6 ripe figs, quartered
• 5 ounces soft fresh goat cheese (optional)
• sea salt
• fresh ground black pepper, to taste

Recipe

• 1 roast the sweet potatoes.
• 2 preheat the oven to 475°f.
• 3 wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper.
• 4 spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy.
• 5 remove from the oven and leave to cool.
• 6 make the balsamic reduction.
• 7 add the balsamic vinegar and sugar in a small saucepan. bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens.
• 8 (** be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. stir in a drop of water before serving if it does become too thick to drizzle).
• 9 to finish.
• 10 arrange the sweet potatoes on a serving platter.
• 11 heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. fry for 4 to 5 minutes, stirring often to make sure not to burn the chile.
• 12 spoon the oil, onions, and chile over the sweet potatoes.
• 13 dot the figs among the wedges and then drizzle over the balsamic reduction.
• 14 serve at room temperature.
• 15 crumble the cheese over the top, if using.