Sweet potato with sauce
Description
The recipe won't take much time. Preheat the oven to 220 degrees. Place the potatoes in a pan and bake for 45 minutes, until the potatoes are tender. Meanwhile, in a saucepan over medium heat, combine butter and shallots. Cook until the shallots become translucent, about 5 minutes. Add pineapple and sugar, and cook, stirring, until the sugar dissolves and the pineapple begins to soften. Add 1/4 cup of pineapple juice and balsamic vinegar. Cook until the liquid reduces by half, approximately 5 to 7 minutes. Add the remaining pineapple juice and cranberries, and cook until the liquid thickens, about 3 to 5 minutes. Stir in thyme. The sauce can be stored in the refrigerator for up to one week. Cut each potato in half, place 2 halves on a plate, and top with 1/4 cup of sauce. Serve hot.