In a 10-inch oven-safe sauté pan or cast iron skillet, heat the olive oil over medium heat. Add the chopped sweet potatoes and red pepper and toss them, then sprinkle with cumin, smoked paprika and a pinch of salt and stir. Once the pan is sizzling, cover it and reduce heat slightly to avoid burning the contents. Cook until the potato is tender, stirring occasionally, about 8 minutes.
Serve it with chopped cilantro or with a few drizzles of maple syrup to enhance the sweetness of the potatoes!