Ingredients:

  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes (approximately 450g)
  • 2 tablespoons olive oil
  • 1 medium red bell pepper, chopped
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • Water, as needed (approximately 2 tablespoons)
  • 1/4 cup fresh cilantro, chopped
  • 2 medium limes, cut into wedges
  • 1 medium avocado, sliced or mashed into guacamole
  • ½ cup sour cream or Greek yogurt (optional)
  • Your favourite taco shells or tortillas (corn or flour), warmed (optional)

Instructions:

  1. Preheat a large skillet over medium heat. Add olive oil and let it shimmer.
  2. Add diced sweet potatoes to the skillet. Cook, stirring occasionally, until edges turn golden brown and potatoes are almost tender (8-10 minutes).
  3. Add chopped yellow onion and red bell pepper to the skillet. Cook until softened and fragrant (approximately 5 minutes).
  4. Stir in minced garlic, chili powder, ground cumin, paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant and spices bloom.
  5. Add a splash of water (about 2 tablespoons) to the skillet. Cover and cook for 2-3 minutes, or until potatoes are fork-tender and the seasoning coats everything evenly.
  6. Remove from heat. Garnish with fresh cilantro. Serve hot with lime wedges, avocado slices (or guacamole), and a dollop of sour cream or Greek yogurt (if desired). Serve in warmed taco shells or tortillas, if using.