Ingredients:

  • 2 lbs sweet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • ¼ tsp cayenne pepper

Instructions:

  1. Heat 2 tbsp avocado oil in a 12 inch cast iron skillet over medium high heat until the oil shimmers and almost wisps. Note: Hot oil prevents sticking.
  2. Add the sweet potato cubes in a single layer. Leave them undisturbed for 5–7 minutes until they develop a deep golden brown crust.
  3. Flip the potatoes with a spatula and cook for another 3–5 minutes. Look for browned edges on all sides.
  4. Stir in the diced onion and red bell pepper. Sauté for 5–8 minutes until the onions are translucent and peppers have slight char marks.
  5. Lower the heat to medium. This prevents the spices from scorching.
  6. Sprinkle 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp sea salt, ¼ tsp black pepper, and ¼ tsp cayenne evenly over the mixture.
  7. Stir constantly for 2 minutes until the spices smell toasted and nutty.
  8. Remove from heat immediately to stop the cooking process.