Roasted sweet potatoes and fresh figs - The Jewish Chronicle

Ingredients

• 4 small sweet potatoes (1 kg)
• 5 tbsp olive oil
• 40ml balsamic vinegar (commercial rather than premium grade)
• 20g caster sugar
• 12 spring onions, halved length-ways and cut into 4cm segments
• 1 red chilli, thinly sliced
• 6 fresh ripe figs (240g ), quartered
• 150g soft goat’s cheese, crumbled (optional)
• Maldon sea salt and black pepper