Peel, wash and cut the sweet potatoes into large slices. Mix with 2-3 tbsp. oil, rosemary and 1 tsp. coarse salt. Spread on 2⁄3 a baking tray lined with baking paper. In a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
manufacturer) bake for about 45 minutes.
Wash the orange hot, rub dry and peel the peel in fine strips with a zest ripper. Squeeze the orange. Peel shallots and cut them into large pieces.
About 15 minutes before the sweet potatoes are done, heat 2 tbsp. oil in a frying pan. Pat the steaks dry. Fry in the hot oil for 1 minute on each side. Season with salt and pepper, place on the tray next to the sweet potatoes and fry for about 10 minutes.
Sauté the shallots in the hot frying fat. Season with sugar, salt, pepper and orange peel. Dust with flour and sauté briefly. Stir in red wine and orange juice, bring to the boil and simmer for about 5 minutes.
Season to taste with salt and pepper. Sprinkle sweet potatoes with 1 tsp. sea salt. Arrange everything.