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Season the steak cubes with the smoked paprika, garlic powder, ground cumin, salt and pepper. Toss to distribute the seasonings, then set aside.
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Heat a cast iron or other heavy-bottom pan on medium high heat, heat 1/2 tablespoon of olive oil. Toss in the peppers and onions, and cook until tender, tossing occasionally. Remove the cooked veggies from the pan and add the other 1/2 tablespoon of olive oil.
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Add the beef, and cook them to your desired temperature. Combine the cooked beef and veggies and set aside.
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Cut a slit into the center of the sweet potato. Push the ends in to open the potato, then add 1/4 of the filling into the center (and let some spill over the sides!).
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Serve with pico de gallo, lowfat sour cream and hot sauce (if desired).