To save time at your campsite, you can cut and marinate the sweet potatoes at home and pack them in an airtight container or bag in your cooler.
Prep & marinate the sweet potato "steaks":
Cut both ends off the sweet potato. Place the sweet potato vertically on your cutting board and slice downwards to create 4 or so 1/2" slabs. Prepare the marinade by mixing the oil, liquid aminos, chile powder and salt together in a small container. Lay the sweet potato on a large plate and drizzle half the marinade over the top, using the back of a spoon if needed to evenly coat. Flip the sweet potato and repeat on the other side. Set aside and let marinate for at least 20 minutes.
Prep veggies: Meanwhile, slice up all the vegetables. De-stem and deseed the peppers and cut into long strips. Chop the onion into 1/4" wide slices. Chop the garlic.
Cook the veggies: Over your campfire, heat 2 tablespoons oil in a cast iron skillet. Once hot, add the peppers and onion. Sauté over high heat until they soften, then add the garlic and spices. Continue to cook until the vegetables are soft
and the onion is just beginning to brown -
about 15-20 minutes total.
Cook the sweet potatoes: Right after you get the vegetables going in the skillet, place the sweet potatoes on the grill (you could also cook them in a second cast iron skillet if you're not cooking over a campfire). Cook on one side for 5 minutes, then flip and cook the other side for 5 minutes. Once they are tender throughout (but not mushy!), pull them off the fire and slice into 1/4" slices.
Toast the tortillas over the fire, about 15-20 seconds per side.
To assemble: place a scoop of the vegetables onto a tortilla. Add the sweet potatoes on top, and finish with a squeeze of lime. Repeat for the other fajitas and enjoy!
Recipe by Fresh off the Grid