Ingredients:

  • 2 lbs sweet potatoes, peeled and diced into ½-inch cubes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium red onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • ½ cup chunky salsa
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 lime, juiced
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Dice the sweet potatoes into uniform ½-inch cubes to ensure consistent cooking.
  2. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat.
  3. Add the sweet potato cubes in a single layer. Let them sit undisturbed for 3-5 minutes until the bottoms are mahogany-colored and crisp.
  4. Stir the potatoes and cook for another 5 minutes until fork-tender.
  5. Lower the heat to medium. Stir in the diced red onion and cook for 3 minutes until translucent.
  6. Add the minced garlic, ground cumin, smoked paprika, and chili powder; stir for 60 seconds until fragrant.
  7. Fold in the black beans and corn, stirring well to coat with the spice mixture.
  8. Pour in the chunky salsa and simmer for 3-5 minutes.
  9. Remove from heat and stir in the lime juice and fresh cilantro just before serving.