Make an Avocado-Lime Guacamole Sauce by mashing the avocado with the lime juice, salt, and Piment de Espelette in a small bowl; set aside until ready to serve.
Cook bacon in a heavy skillet until crisp. Remove bacon to paper towels to drain and then cut into chunks. Reserve the bacon grease in the skillet.
Over medium-high heat, add onions to the bacon grease and cook until tender, about 5 minutes or less. Add the garlic, cumin, and chipotle chili powder and cook until fragrant, less than a minute.
Add chopped sweet potato, in a single layer, and let them cook until browned on bottom side. Flip them over and continue to cook until browned. I put a lid on the pan after browning the potatoes, which speeds up the cooking process.
Mix in the beans, season with salt and pepper to taste, and continue to heat through.
While potatoes are cooking, heat chili oil in a small non-stick pan. Add the eggs and fry the eggs to your preference. When done, place them on top of the sweet potato and bean mix.
Serve onto two plates, garnish with fresh cilantro leaves, and lime wedges if desired. Add a dollop or two of the prepared Avocado-Lime Guacamole Sauce and toss chunks of crisp bacon over the top.
* Piment d’ Espelette is a red chili powder from the Basque region of France and Spain and named after the village of Espelette in France’s Nive Valley. Piment d’Espelette can be found in powdered or paste form. To purchase Piment d' Espelette chile pepper powder, check out What's Cooking America's Amazon Store.
** Rio Zape beans are a rich, dense, pinto-like bean with hints of chocolate and coffee. Also known as the Hopi String Bean. This bean is similar in size and shape to the popular pinto bean and is purple with dark burgundy slashes. They go great with Mexican food.
Spicy Sweet Potatoes with Beans and Onions Recipe: https://whatscookingamerica.net/karencalanchini/spiced-sweet-potatoes.htm