- sweet potatoes - 4 pieces
- olive oil - 2 items. spoons
- shallots - 1 piece (thinly sliced with rings)
- pineapple - 4 cups
- sugar - 1/4 cup
- pineapple juice - 1/2 cup
- Balsamic vinegar - 1 st. a spoon
- cranberries - 1 glass
- fresh thyme - 2 Art. spoons
Preheat the oven to 220 degrees. Place the potatoes in a frying pan and bake for 45 minutes until the potatoes become soft. Meanwhile, in a saucepan over medium-high heat, mix the oil and shallots. Fry until the onion is clear, about 5 minutes. Add the pineapple and sugar and fry, stirring until the sugar dissolves and the pineapple begins to soften. Add 1/4 cup of pineapple juice and balsamic vinegar. Fry until the liquid is reduced by half, about 5 to 7 minutes. Add the remaining pineapple juice and cranberries and cook until the juice thickens, about 3 to 5 minutes. Add thyme. The sauce can be stored in the refrigerator for up to one week. Cut in half each potato, put 2 halves on a plate and pour 1/4 cup sauce.
Servings: 4