Directions:

1. Preheat oven to 350°F. Place the sweet potatoes on a baking sheet and parcook the sweet potatoes in the oven until they are somewhat soft, but still firm to the touch – they should be neither too hard nor too soft – about 20-25 minutes. A fork inserted should meet some resistance – it shouldn’t be soft and mushy. Let stand and cool for 5 minutes.
Peel and cut the sweet potatoes into 1 1⁄2 – 2 inch chunks.
2. Combine the brown sugar, butter, Grand Marnier, vinegar, and lime juice in a bowl and set aside to let the flavors blend.
3. Heat the oil in a large skillet over medium-high heat and add the chorizo sausage. Break up the chorizo sausage and stir frequently, cooking thoroughly and browning as you would ground beef. Add the chopped cilantro and continue to stir and break apart meat until cooked.
4. Stir the brown-sugar mixture to loosen up the sugar that has settled to the bottom. Add potatoes and brown sugar mixture to the skillet and toss gently with the chorizo sausage. Continue cooking to allow the sauce to reduce and cook off the alcohol – approximately 5 minutes. The chorizo sausage will break apart and combine with the sauce.
5. Once the sauce has thickened, remove from heat. Place potato pieces on a serving platter and top with the sauce from the skillet.