Dry the diced sweet potatoes thoroughly on paper towels. Moisture on the surface will steam the potatoes instead of letting them brown; patting them dry helps achieve a caramelized exterior for contrast in texture.

Heat a large, heavy skillet (cast-iron preferred) over medium-high heat and add the olive oil. Heat until the oil shimmers but does not smoke—this temperature gives an instant sear when the sweet potatoes hit the pan.

Add the sweet potatoes in a single layer (work in two batches if necessary so the pieces don’t overcrowd). Let them cook undisturbed for 4–5 minutes to develop a brown crust; flipping too often prevents good color and flavor development. After the first side develops color, toss or flip to brown several other faces (total 8–10 minutes). Season lightly with 1/2 tsp salt while they cook so the salt can begin to draw out and concentrate flavor.

Once the sweet potatoes are mostly tender and well browned, transfer them to a plate and set aside. Browning first and finishing later keeps them from overcooking while you handle the chorizo and aromatics.

Lower the heat to medium and add the chorizo (remove sausage from casings if using). Cook, breaking it up with a spatula, until it releases its fat and becomes deeply browned, about 5–6 minutes. Browning the chorizo intensifies its smoky, spiced flavors and renders fat that will flavor the vegetables.

If the chorizo renders a lot of fat (more than about 2 tbsp), spoon off and reserve 1 tbsp—excess fat can make the dish greasy. Leave enough to coat the pan (about 1 tbsp) because that fat is flavor; if using lean paleo sausage, add 1 tbsp more olive oil here so the spices can bloom.

Add the diced onion and red pepper to the skillet with the chorizo and sauté for 3–4 minutes until softened and beginning to color. Add the minced garlic and cook 30–45 seconds more—cook garlic just until fragrant to avoid bitterness.

Stir in the ground cumin and smoked paprika and toast them in the hot pan for 20–30 seconds. Toasting spices in fat blooms their volatile oils and deepens the aroma and flavor of the whole dish.

Return the browned sweet potatoes to the skillet and gently toss to combine with the chorizo and vegetables. Cook together 2–3 minutes so flavors marry; if the pan seems dry, splash in 1–2 tbsp water or chicken stock to deglaze and pick up the browned bits (fond) from the pan—that’s concentrated flavor.

Taste and adjust seasoning with salt and pepper. A squeeze of half the lime juice can be added now to brighten the mixture and cut through the richness—acid balances the fatty chorizo.

Transfer the skillet to the table or divide onto warm plates. Top each portion with sliced avocado, a drizzle of the remaining lime juice, and a scattering of fresh cilantro. The cool, creamy avocado and bright lime finish provide contrast to the warm, smoky skillet.

Serve immediately with optional warm corn tortillas or a simple crisp salad. Leftovers hold well refrigerated for up to 3 days; reheat gently in a skillet to revive crisp edges.