Prep everything first: dice the sweet potatoes into roughly 1/2-inch cubes (even sizing for even cooking), dice the onion and bell pepper, mince the garlic, slice the avocado, and juice the lime. Having ingredients ready lets you cook continuously and prevents burning — key for good caramelization.

Heat a large heavy skillet (cast-iron recommended) over medium-high heat. Add the chorizo, break it up with a spatula, and cook 5–7 minutes until well browned with some crisp edges and most of the fat has rendered. Spoon the cooked chorizo onto a plate but leave the flavorful fat in the pan. Why: browning the chorizo creates Maillard flavor and rendering the fat provides a seasoned cooking medium that will toast and brown the sweet potatoes for depth.

If the pan looks dry, add the 1 tablespoon olive oil to the rendered chorizo fat and let it warm. Add the diced sweet potatoes in a single layer; sprinkle with about 1/2 teaspoon of the salt and a few grinds of pepper. Let them sear undisturbed for 4–5 minutes so the bottoms form a golden crust — resisting stirring lets the Maillard reaction work its magic. After the initial sear, toss and continue to cook, shaking the pan or stirring every 2–3 minutes until the cubes are browned on multiple sides, about 8–10 minutes total. If the potatoes are still firm in the center after 10 minutes, add 2–3 tablespoons water and cover for 3–4 minutes to steam them through; this speeds cooking without losing browning.

Push the sweet potatoes to one side of the skillet and add the diced red onion and red bell pepper into the cleared space. Sauté together 4–5 minutes until the onion is translucent and the pepper has softened and begun to char at the edges. Why: cooking the peppers and onions separately in the same pan lets them sweat and caramelize, building sweetness and savory complexity that contrasts the spicy chorizo.

Stir the garlic, ground cumin, and smoked paprika into the vegetables and sweet potatoes; cook 30–45 seconds until fragrant. Blooming the spices briefly in the pan releases their essential oils and deepens the aroma — don’t let the garlic burn, so lower heat if necessary.

Return the browned chorizo to the skillet and fold everything together. Cook 2–3 minutes more so the flavors marry and any liquid reduces slightly. Taste and adjust seasoning, adding the remaining salt (about 1/2 teaspoon) and pepper if needed. Why: combining last prevents the chorizo from overcooking and keeps the potatoes from turning mushy; finishing together lets the rendered fat and spices coat every piece.

Turn off the heat and squeeze the juice of one lime over the skillet; fold in most of the chopped cilantro (reserve a little for garnish). The acid brightens and balances the richness of the chorizo and avocado.

Serve family-style straight from the skillet, topped with sliced avocado, the reserved cilantro, and extra lime wedges. If you like, add a dollop of plain Greek yogurt or crumbled queso fresco to cool and contrast the heat. Why: the creamy avocado and cooling dairy (optional) tame the spiciness and add a silky texture that complements the crisped sweet potato.