Baked sweet potatoes and fresh fig salad

Preheat the oven up to 240 degrees Celsius/220 degrees with convection.
Wash and wipe the sweet potatoes, cut them in half and then in lengthways slices about 1.5 to 2 cm thick. Put the sweet potatoes in a large bowl, pour it over with olive oil, sprinkle salt and ground black pepper and mix so that spices and oil cover the surface of the slices.
Put the slices on a baking tray covered with baking paper with their skin down on the tray.
Bake them until they have a brown crust, about 25 minutes. Take them out and let them cool down.

You can make balsamic cream yourself or buy it ready-made in the store.
For home cooking, it is better to take commercial balsamic vinegar, available in supermarkets.
Pour the balsamic vinegar into a small saucepan and add sugar. Heat on low until the sugar dissolves. Bring it to a boil and simmer (with low boiling) for about 2 to 4 minutes. Practically you are making a syrup. When the liquid has already started to thicken but is still thinner than honey, take it off the fire and pour it into a storage container. The sauce will thicken as it cools down.

On a flat plate, place the baked sweet potatoes and fresh figs, cut into slices.

Cut the green onions in half alongside and cut them into 4 cm long sections. Cut the fresh chilis into thin rings. If you want to reduce the spiciness, remove the seeds. Heat 2 tablespoons of olive oil in a frying pan, add the onions and chili and fry on medium heat for about 4 to 5 minutes. Make sure that the onions and chili do not burn, stir constantly for this.

Place the fried onions and chili on the sweet potatoes with figs and pour oil in which the onions were fried. Pour balsamic cream on top. You can season a little more with salt and pepper to taste. Serve with a room temperature salad.
Bon appetit!