I love food and I love cooking, but I find it mind boggling that something can take hours to create and minutes to demolish, however I suppose that must be a good sign! Suitably inspired by our recent obsession with Celebrity Masterchef and The Great British Bake Off, we decided on this recipe as a tasty lunch to be kept in the fridge and eaten throughout the week!
It's quick, easy and super tasty - however one word of warning make sure you have someone to share it with - Middle Mouse went on holiday after one days worth and by the end of the week I was one big sweet potato!
Here's what you need...
Ingredients
4 small sweet potatoes (1 kg in total)
5 tbsp olive oil
40ml balsamic vinegar
20g caster sugar
12 spring onions, halved length ways and cut into 4cm segments
1 red chilli, thinly sliced
6 fresh and ripe figs (240g in total), quartered
150g soft goat’s cheese, crumbled (optional)
Maldon sea salt and black pepper
Here's what you do...
Method
Preheat the oven to 240°C Fan / 220°C / Gas Mark 9
Wash the sweet potatoes, halve them length ways and then cut each again similarly into three long wedges. Mix with three tablespoons of the olive oil, two teaspoons of 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 from the oven and leave to cool down.
To make a balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to the 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. Believe me when the recipe it will thicken it really does - mine ended up so thick my spoon stood up in it so don't be afraid to remove a little from the heat! When you come to serve it stir in hot drops of water to help thin so you can drizzle all over!
Heat the remaining oil in a medium saucepan and add the spring onions and chili. Fry on a medium heat for 4–5 minutes, stirring often so not to burn...
To make a balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to the 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. Believe me when the recipe it will thicken it really does - mine ended up so thick my spoon stood up in it so don't be afraid to remove a little from the heat! When you come to serve it stir in hot drops of water to help thin so you can drizzle all over!
Heat the remaining oil in a medium saucepan and add the spring onions and chili. Fry on a medium heat for 4–5 minutes, stirring often so not to burn...
Spoon the oil, onions and chili over the sweet potatoes...
Dot the figs among the wedges and then drizzle over the balsamic reduction.
Dot the figs among the wedges and then drizzle over the balsamic reduction.
Serve at room temperature with the cheese crumbled over, if using. We also decided to throw in some broccoli to add a little more substance and extra added goodness...
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