Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the diced sweet potatoes and cook, stirring occasionally, for about 10-12 minutes, or until they are tender and lightly browned. You want them to be cooked through but still hold their shape.

Add the chopped yellow onion and bell pepper to the skillet with the sweet potatoes. Continue to cook, stirring frequently, for another 5-7 minutes, until the vegetables have softened.

Stir in the minced garlic, cumin, chili powder, and smoked paprika. Cook for about 1 minute more, until fragrant, stirring constantly to prevent the garlic from burning.

Add the rinsed and drained black beans to the skillet. Season generously with salt and black pepper to your taste. Stir everything together to combine and allow the beans to heat through, which should take about 3-5 minutes.

Serve the sweet potato black bean hash immediately. Garnish with fresh chopped cilantro and diced avocado, if desired. Serve with lime wedges on the side for an extra burst of freshness.