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Roasted sweet potatoes and fresh figs
Serves 4 Starters and mains
Ingredients
- 4 small sweet potatoes (1kg total)
- 5tbsp olive oil
- 40ml balsamic vinegar
- 20g caster sugar
- 12 spring onions, halved lengthways and cut into 4cm segments
- 1 red chilli, thinly sliced
- 6 fresh, ripe figs (240g total), quartered
- 150g soft goat’s cheese, crumbled (optional)
Method
Preheat the oven to 240˚C/475˚F/ Gas 9. Wash the sweet potatoes, halve them lengthways and then cut each again similarly into 3 long wedges. Mix with 3tbsp of the olive oil, 2tsp sea salt and some black pepper.
Spread the wedges out on a baking sheet, skin side down, and cook for about 25 minutes until soft but not mushy. Remove the potatoes from the oven and leave to cool.
To make a balsamic reduction, place the balsamic vinegar and sugar into a saucepan. Bring to a boil then reduce the heat and simmer for 2-4 minutes, or 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 and add the spring onions and chilli. Fry on a medium heat for 4-5 minutes, stirring often, being careful not to burn the chilli, and then spoon the oil, onions and chilli over the sweet 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.
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