• 1 pack Chorizo
• 1 lb Sweet Potatoes
• 1 Onion
• Olive Oil
• 1 Garlic Clove, minced
• 1/2 tsp Cumin
• Sea Salt and Black Pepper
• 1 Tbsp Lime Juice (optional)

Preheat oven to 375 degrees. 

Cut sweet potatoes into ½-inch cubes. Toss with olive oil and spread evenly in a cast iron or oven safe skillet. Roast for 20 minutes, until sweet potatoes are soft, but not falling apart. 

Meanwhile, thinly slice onion and remove chorizo from casing. 

Remove potatoes from skillet and place skillet over medium heat. Add onions along with a drizzle of olive oil, if needed, and sauté until soft and beginning to caramelize. Add chorizo and brown, breaking it apart with a wooden spoon. Add garlic and cumin. Once chorizo is cooked through, return sweet potatoes to skillet and stir everything together. Continue to cook another 5 minutes. Remove from heat, add lime juice and season with sea salt and pepper before serving.