Preheat the oven to 475°F / 240°C.

Wash the sweet potatoes.

Halve the sweet potatoes lengthwise.

Cut each half into 3 long wedges.

In a bowl, mix the sweet potato wedges with 3 tablespoons of olive oil, 2 teaspoons of salt, and some black pepper.

Spread the wedges out, skin side down, on a baking sheet.

Roast for about 25 minutes, until soft but not mushy.

Remove from the oven and let cool down slightly.

To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan.

Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens.

Remove the pan from the heat when the vinegar is still runnier than honey.

Stir in a drop of water before serving if it becomes too thick.

Arrange the sweet potatoes on a serving platter.

Heat the remaining oil in a medium saucepan over medium heat.

Add the green onions and sliced red chile to the saucepan.

Fry for 4 to 5 minutes, stirring often to avoid burning the chile.

Spoon the oil, onions, and chile over the sweet potatoes.

Dot the quartered figs among the sweet potato wedges.

Drizzle the balsamic reduction over the sweet potatoes and figs.

Serve at room temperature.

Crumble the goat's milk cheese over the top, if using.