Dietary guidance: v
2 sweet potatoes (about 2 pounds), peeled and chopped into 2-inch pieces
2 tablespoons butter
2 tablespoons vegetable oil
1 large onion, thinly sliced
1 1/2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
3/4 cup orange juice (alternative: carrot juice)
1/2 teaspoon salt
black pepper to taste
Boil or steam sweet potatoes, about 12 minutes. Potatoes will be half-way cooked. Drain and set on a baking tray to cool and dry slightly.
Preheat oven to 400 degrees.
In a skillet, add oil and butter and heat up on low heat. Add onions and stir occasionally. Keep on low heat and cook about 8 minutes. Onions will soften. Add spices and stir with spoon to coat onions. Cook an additional three minutes. Add juice; increase heat to medium and let juice reduce a bit. You will see sauce thickening. Add salt and pepper. Transfer sweet potatoes into a baking dish.
Remove from heat and pour over sweet potatoes. Bake until fork tender, about 30 minutes. Use a foil tent if sweet potatoes get too dry.
This may be made in advance and reheated.