If you prefer to use sweet potatoes, you will not need to do the par-boil step. They have enough moisture as it is, just need a few more minutes of cooking time.

If you are not into real chorizo, there is a vegetarian sub at most health food stores and larger grocers (the most popular brand being Soyrizo). It’s maybe not the most wholesome ingredient list, but it’s really good.

Alternatively, a drained can of pinto beans, blitzed in the processor just one or two pulses, then sautéed with the potatoes works as well! Just be sure to season it generously with taco seasoning, as store-bought chorizo is well spiced.