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If you're on the hunt for a dish that effortlessly balances sweet and spicy flavors, look no further than the Sweet & Spicy Skillet Delight. This vibrant recipe brings together an array of ingredients that not only tantalize the taste buds but also nourish the body. The combination of sweet potatoes, zesty spices, and fresh greens creates a dish that is as appealing to the eye as it is to the palate.

Sweet & Spicy Skillet Bliss

A vibrant skillet dish featuring sweet potatoes, chorizo, and spices, topped optionally with eggs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Mexican
Servings 4

Ingredients
  

  • 2.0 medium sweet potatoes
  • 1.0 tablespoon olive oil
  • 1.0 medium onion
  • 2.0 cloves garlic
  • 1.0 teaspoon smoked paprika
  • 1.0 teaspoon cumin
  • 0.5 teaspoon chili powder
  • 8.0 ounces chorizo
  • 1.0 bell pepper bell pepper
  • 2.0 cups baby spinach
  • None to taste salt
  • None to taste pepper
  • 4.0 eggs eggs
  • None for garnish fresh cilantro
  • None for serving avocado slices

Instructions
 

  • Prepare the Sweet Potatoes: Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and season with salt and pepper. Cook for about 10-12 minutes, stirring occasionally, until they are fork-tender and slightly crispy on the edges.
  • Sauté Aromatics: Add the diced onion to the skillet with the sweet potatoes and sauté for 3-4 minutes until the onion is translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Cook the Chorizo: Push the sweet potato mixture to one side of the skillet. In the cleared space, add the crumbled chorizo. Cook for about 5-6 minutes, breaking it apart with a spatula, until it is browned and cooked through.
  • Combine Seasonings: Once the chorizo is cooked, mix it with the sweet potatoes and onions. Sprinkle in the smoked paprika, cumin, and chili powder. Stir well to combine all the flavors and let them cook together for another minute.
  • Add the Bell Pepper and Spinach: Fold in the diced bell pepper and baby spinach, cooking until the spinach has wilted and the bell pepper is tender, about 2-3 minutes.
  • Top with Eggs (Optional): If you’d like to add eggs, create four small wells in the hash mixture. Crack an egg into each well. Cover the skillet with a lid and cook on low heat until the egg whites are set, but the yolks are still runny (about 4-6 minutes).
  • Serve: Remove from heat and garnish with fresh cilantro. Serve with avocado slices on the side for a creamy addition.

Notes

Eggs are optional; avocado slices make a great addition.
Keyword breakfast, chorizo, skillet, sweet potatoes