Ingredients

• 2 large sweet potatoes (about 24 ounces total), peeled
• 3 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1/2 to 1 chipotle in adobo sauce, finely chopped
• 1/4 cup pepitas (hulled pumpkin seeds)
• Kosher salt and freshly milled black pepper

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Instructions

1. Coarsely grate the sweet potatoes, preferably using the grating disk of a food processor. (You should have about 5 cups.)
2. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium-high; add the sweet potatoes and cumin and sauté, stirring constantly, until the potatoes are almost tender, 3 to 5 minutes. Add the chipotle, pepitas, and salt and pepper to taste. Cook for 2 minutes more or until the sweet potatoes are tender.