Moroccan Spice Skillet Sweet Potatoes

This would make probably two servings if used as a side dish, but I just ate a bowl of this for breakfast today and so I call it one serving.

2 small-to-medium sweet potatoes, skinned and diced

2 tbs butter

about 3/4 cup water

1 tsp Sauce Goddess Moroccan Twist

Melt the butter in a medium skillet and add the sweet potatoes. Stir fry for about 4 minutes; the pieces should be starting to soften and crisp. Add the spice mixture, and a little bit of water (about two tablespoons at a time). Keep on stir frying till the potatoes are cooked through, adding more water as needed to keep them from drying out or burning as they cook. Serve immediately.

I discovered Sauce Goddess spice rubs at the Fiery Foods Fest in Albuquerque a couple years ago, and use them for flavoring up lots of things -- they tend to go well on almost everything.