Side Dish: Mexico – Orange-Glazed Sweet Potato Rounds from Puebla, Mexico

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

2 large sweet potatoes, peeled and cut into 1 / 2-inch rounds
1 tbsp (15 ml) olive oil
1 tbsp (15 g) unsalted butter (or use an extra tbsp olive oil for dairy-free)
1 / 2 cup (120 ml) fresh orange juice
1 tsp finely grated orange zest
1 tbsp (15 ml) honey or light brown sugar
1 / 2 tsp ground cumin
1 / 2 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste
1 tsp fresh lime juice (optional)
2 tbsp (8 g) chopped fresh cilantro
Flaky sea salt, for finishing (optional)

Instructions

Bring a large pot of salted water to a boil. Add sweet potato rounds and cook until just tender when pierced, 6–8 minutes; drain well.
Heat olive oil in a large skillet over medium heat. Add the sweet potatoes in a single layer and cook, turning once, until lightly golden, 2–3 minutes per side.
Stir in orange juice, orange zest, honey, cumin, 1/2 teaspoon salt, and a few grinds of pepper. Simmer, tossing gently, until the liquid reduces to a glossy glaze that coats the potatoes, 3–5 minutes.
Remove from heat and swirl in butter (or additional olive oil) to emulsify. Adjust seasoning with more salt and a squeeze of lime juice if using.
Transfer to a platter, sprinkle with chopped cilantro and a pinch of flaky salt if desired, and serve warm alongside the ceviche.