Sweet Potato Fajitas

• Meanwhile, thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Halve, peel, and thinly slice onion; dice a few slices until you have ¼ cup (½ cup for 4 servings). Halve, core, and thinly slice green pepper into strips. Dice tomato. Roughly chop cilantro.

• In a small bowl, combine jalapeño, juice from half the lime, ½ tsp sugar, and a big pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly charred, 8-10 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Season with salt and pepper. Remove pan from heat.

• While veggies cook, in a second small bowl, combine tomato, cilantro, diced onion, and a squeeze of lime juice. Season with salt and pepper. • In a third small bowl, combine sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.