Food and Travel Magazine | Roasted sweet potatoes and fresh figs

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)