• 1 TBSP olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp paprika
• 1/4 c. canned chipotles, chopped (if you like it spicy!)
• 2 sweet potatoes (cut into half-inch cubes)
• 1 medium onion
• 1 green pepper
• 2 chile peppers (or more, if you like it spicy!)

• 1 Lb. cooked chorizo (or breakfast sausage)
• Handful fresh cilantro (optional)

Place the sausage in a skillet and brown over medium-high heat, chopping it up into crumbles with a spatula. Cook the sausage until browned and set aside.

Preheat oven to 475°. Line a baking sheet with parchment paper or foil.

Mix all the ingredients (EXCEPT CHORIZO & CILANTRO) in a large bowl. Place in a layer on the baking sheet.

Roast for 20 to 45 minutes (until the sweet potatoes are soft and browned, roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).

Toss with the chorizo & cliantro and roast for 5 minutes more.