/ Recipe Sweet potato with sauce

Recipe Sweet potato with sauce

  • 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 potatoes in a frying pan and bake for 45 minutes until the potatoes become soft. Meanwhile, in a saucepan on medium 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 the 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

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