Ingredients
- 4 medium sweet potatoes (about 2¼ pounds)
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons flaky sea salt (such as Maldon)
- ground black pepper
- 2 tablespoons plus 2½ teaspoons balsamic vinegar
- 1½ tablespoons granulated sugar
- 12 scallions--white and light green parts only, stalks halved lengthwise, then sliced crosswise into 1½-inch segments
- 1 Fresno chile (or another small, mild red chile), thinly sliced crosswise
- 6 ripe figs, quartered (optional)
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