Preheat oven to 475 degrees F. Halve sweet potatoes length-wise and then cut each half into three long wedges. Toss cut sweet potatoes in 3 T. olive oil, 2 t. salt and freshly-ground black pepper. Arrange the sweet potatoes (skin side down) on a baking sheet and bake for approximately 25 minutes. You want the baked sweet potatoes to be soft but not mushy. Remove from your oven and let the sweet potatoes cool.

Prepare the balsamic reduction by combining the balsamic vinegar and sugar in a small saucepan. It is good to use superfine sugar (I gave granulated a blitz in my blender.), but regular granulated sugar will work here. Heat the balsamic mixture until it boils and the sugar is dissolved and then lower the heat to a simmer. Simmer the balsamic for 2 to 4 minutes. You want it to thicken but still be about the consistency of honey. Keep in mind that the balsamic reduction will thicken as it cools; you want it to be pourable. If your reduction becomes too thick as it cools, you can add a bit of water to thin it.

Arrange the sweet potato slices on a platter. Use a large serving platter for this dish. I used a large white platter to make the colors in this dish pop.

Heat the remaining 2 T. olive oil in a pan and fry the green onions and chile in the hot oil for 4 or 5 minutes. Stir this mixture while you are frying to be sure the onions and the chile do not burn. Spoon the oil and the fried onions and chile over the sweet potatoes. Arrange the halved fresh figs on top of the sweet potatoes. Drizzle the balsamic reduction over the sweet potatoes and figs. Crumbled goat cheese is an optional topping for this dish. I omitted the cheese but think it would be a great addition.

Serve this dish at room temperature.