 How about some fajitas for supper? Veggies, sweet potatoes, that's something a little bit unusual, but these fajitas are unique because you'll only dirty one pan and that's a sheet pan that'll go into the oven. And you can see I've already covered this one with aluminum foil, easy cleanup. And you'll have it ready in 30 minutes. So it's quick and the cleanup is easy and it's delicious besides. So I'm gonna show you how quick it is to put together. I've already sliced up a couple of bell peppers and a medium onion and I sliced them a little bit thin and I'm getting my sweet potato ready. So you need about a one pound sweet potato. It sounds like a lot, but sweet potatoes are, it's actually probably about this size as a pound. And I peeled it, I cut it in half through the middle crosswise and then I'm going to cut it in half lengthwise. And then I'm gonna cut it one more time in each half lengthwise. Then cut it into little planks. Then I've put about two tablespoons of oil. I'm using avocado oil. You can also use olive oil. I've got it in my measuring cup and I put in a minced clove of garlic, minced it up really fine. And now I'm going to add about half teaspoon of ground cumin because we wanted to have that familiar fajita flavor. A little bit of smoked paprika, about a half teaspoon and a pinch or two of cayenne, just to give it a little bit of heat and a teaspoon of coarse kosher salt. Just put that all together, mix it up, drizzle over about half of this oil mixture, spread them out into a single layer, put them into the oven for about 10 minutes. They'll get a little head start because they take a little bit longer than the peppers and the onions. While those are in the oven, I'm going to put the onions and the peppers into that same bowl, drizzle the remainder of that oil mixture over the onions and peppers. Then after 10 minutes when the sweet potatoes are ready to pull out of the oven, I'm gonna push them over to one side of that sheet pan, put the onions and the peppers on the same pan on the other half of the pan and put it back in the oven for about 15 minutes until those sweet potatoes are nice and tender. And in the meantime, I have my tortillas on some foil and I'm going to just seal them up tight and put those on that bottom rack in the oven. The same time I put in my peppers and onions. So another 15 minutes with the peppers and the onions, take it out, you're ready to get out your guacamole and some salsa and have fajitas for supper. I'm Sue Godin sharing good food for Good Life 365.