Roasted Sweet Potatoes and Figs With a Balsamic Glaze

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • ROAST THE SWEET POTATOES.
  • Preheat the oven to 475°F.
  • 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.
  • Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy.
  • Remove from the oven and leave to cool.
  • MAKE THE BALSAMIC REDUCTION.
  • 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.
  • (** 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).
  • TO FINISH.
  • 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 chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile.
  • Spoon the oil, onions, and chile 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.
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