Warm Sweet Potato Salad With Chorizo

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Washington Post


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2 3/4 to 3 pounds sweet potatoes (about 3 large sweet potatoes), peeled and cut into bite-size chunks

3 tablespoons olive oil

1 cup orange juice, preferably freshly squeezed

3/4 teaspoon kosher or sea salt

1/4 teaspoon freshly ground black pepper

8 ounces fresh, uncooked Mexican chorizo (casings removed), coarsely chopped (see headnote)

1 jalapeƱo pepper (stemmed), seeded if less heat is desired

1/3 cup chopped red onion

Leaves from a scant 1 bunch cilantro, finely chopped (about 1/3 cup)

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