ROASTED SWEET POTATOES AND FRESH FIGS

4 small sweet potatoes
5 tablespoons olive oil
Scant 3 tablespoons balsamic vinegar
1 1⁄2 tablespoons superfine sugar
12 green onions, halved lengthwise and cut into 1 1/2-inch segments 1 red chili, thinly sliced
6 ripe figs quartered
5 ounces soft goat’s milk cheese (optional)
Sea salt and fresh ground pepper

Preheat oven to 475 degrees. Wash the sweet potatoes, halve them lengthwise, and then cut each half into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt and some black pepper. Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until they are soft but not mushy. Remove from the oven and leave to cool.

To make the balsamic reduction, place 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. 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

Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chili. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chili. Spoon the oil, onions and chili over the sweet potatoes. Dot the figs among the wedges, and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.

Yotam Ottolenghi

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