Bring a large pot of salted water to a boil over high heat.

Add the sweet potato pieces to the boiling water.

Once the water returns to a boil, reduce the heat to medium and simmer for about 10 minutes until almost tender.

Check for doneness by inserting a knife; it should go through without breaking the sweet potato.

Drain the sweet potatoes and transfer them to a baking dish large enough to hold them in a single layer.

Preheat oven to 400 degrees F.

Whisk together orange juice, olive oil, brown sugar, salt, and pepper in a medium bowl.

Pour the orange juice mixture over the sweet potatoes and toss to coat evenly.

Roast in the preheated oven for about 20 minutes, turning them after 10 minutes.

Roast until the potatoes have started to brown and the sauce has thickened.

Remove from the oven.

Meanwhile, cook the chorizo in a medium skillet over medium-high heat.

Use a wooden spoon or spatula to break the chorizo into smaller pieces as it cooks.

After 5-6 minutes, when the chorizo has nicely browned and crisped, use a slotted spoon to transfer it to the hot potatoes.

Sprinkle the jalapeno, red onion, and cilantro on top of the sweet potatoes and chorizo.

Toss gently to combine.

Serve warm.