Yellow sweet potato slices gently cooked with orange, brown sugar, cinnamon and clove until tender and glossy. Butter finishes a light glaze that coats each piece without becoming cloying. A warm, sweet Peruvian side particularly at home beside seafood dishes.
Peel the yellow sweet potato and cut it into slices about 2 cm thick. Keep them similar in size so they soften at the same rate without breaking apart before the glaze is ready.
Place the orange juice, brown sugar, cinnamon stick, and whole clove in a wide skillet. Heat over medium for 2 minutes, stirring until the sugar dissolves. Arrange the sweet potato slices in a single layer and bring the liquid to a gentle simmer.
Cover and cook over medium-low heat for 18 minutes, turning the slices once halfway through. The sweet potato should be tender when pierced but still intact; if the liquid boils aggressively, lower the heat so the juice does not reduce too early.
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Uncover and cook for 4 to 6 minutes, spooning the liquid over the sweet potato as it reduces, until it becomes a glossy syrup that lightly coats the slices. Remove the cinnamon and clove, turn off the heat, and add the unsalted butter; gently swirl the pan until the glaze turns silky. Serve warm or at room temperature. And that's it—humble sweet potato arriving at the table with Sunday shine. 🍠✨
