1. In a large pan set over medium heat, sauté the onions and garlic in the oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin and cayenne and cook, covered — covering is important to prevent sticking — for about 10 minutes, stirring every few minutes. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. I like to add freshly squeezed lime juice to this mix. If you like this idea, squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste.
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