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Roasted Sweet Potatoes with Balsamic Glaze, Figs & Goat Cheese Crumbles

From Willie Hernandez, Chef, Aprons Cooking School

Serves 4
4 small sweet potatoes
5 tbsp olive oil
Salt and pepper to taste
3 tbsp balsamic vinegar
1 ½ tbsp. sugar
12 green onions halved and cut into half inches
1 red chile sliced thin
6 figs quartered
5oz goat cheese crumbles
Maldon and cracked black pepper

Cut potatoes in half lengthwise and cut in half again into wedges. Mix with 3tbsp olive oil, salt and pepper.  Spread wedges on lined sheet pan with skin side down and bake for 25 minute at 475 degrees until  soft and not mushy. 

Balsamic reduction
Get small sauce pot add balsamic and sugar.  Bring to a boil, then decrease heat and simmer to thicken for 2-4 minutes. Remove from heat

Heat small sauté pan on medium heat and add remaining 2tbsp oil, chile and green onions to  stir fry for 2 minutes to soften peppers.

In large bowl toss with potatoes, goat cheese, and figs. Serve.

Tue, September 17 2019 17 Elul 5779