Heat the coconut oil in a large non-stick (or cast iron) skillet over medium-high heat.

Add the chopped sweet potatoes and stir to coat in oil. Allow them to cook untouched for 4 minutes.

Stir in the chopped onion and cook for 8 minutes, stirring only once or twice to allow the onion and sweet potato to brown.

Turn down the heat to medium and add the garlic, salt, chili powder, and paprika. Saute, stirring constantly, for 4 minutes.

Add the water (start with ¼ cup - you can always add more later if necessary) and cover the skillet. Cook for 5 to 8 minutes, until sweet potatoes are cooked through.

Serve with your favorite breakfast items, such as eggs, bacon, salsa, and avocado.