Roasted sweet potatoes with green onions and chili
4 small sweet potatoes
salt and pepper
1 red chili, de-seeded and thinly sliced
12 green onions, cut in half lengthwise and into quarters
Preheat oven to 240°C/220°C fan. Cut the sweet potatoes into 6 long wedges. Toss with olive oil, salt, and pepper, spread on baking sheet, skin side down, and cook for 20m-25m until soft but not overcooked.
Once the potatoes are, place on counter to cool somewhat. Heat olive oil and stir-fry spring onions and red chili over medium heat. Transfer the potatoes to a serving platter, then spoon it over with the green onions and chili and any excess olive oil in the pan. Drizzle with date syrup and serve.
If you don't have date syrup, you can make a sweet balsamic vinegar reduction by cooking 40ml balsamic vinegar with 20g caster sugar in a small saucepan until syrupy.