Step 1

Heat the coconut oil in a large skillet over medium heat. Add in the garlic, yellow onion, sweet potatoes, paprika, cumin, turmeric, and sea salt. Let the mixture cook for 20-25 minutes, stirring just every few minutes so that the potatoes have a chance to develop a slight caramelization.

Step 2

Once the sweet potatoes are tender, turn off the heat and stir in the fresh cilantro.

Step 3

As the sweet potato hash cooks, scoop the flesh of one avocado into a bowl and mash it with a fork. Stir in the juice of 1/2 to one lime (or to taste), the diced poblano pepper, and sea salt, to taste.

Step 4

Add the tomatoes, white onion, cilantro, and sea salt to a small bowl and stir.

Step 5

Add the coconut cream, chipotle peppers, water, and sea salt to a blender. Blend on high for 1-2 minutes or until the mixture is almost completely smooth.

Step 6

Scoop the sweet potato hash onto plates and top with the pico de gallo, guacamole, and a drizzle of the chipotle cream.