Peel and cube a sweet potato and dice a bell pepper, toss in 2 tsp of olive oil, season with sea salt and pepper. Roast in a cast iron skillet at 375 degrees for 20-25 min. These veggies make a great add-in to your fall chili recipes. Scared of cast iron? It’s so easy, safe and reliable. Skip the dish soap and use a Norwex Spirisponge or a wet Spirinett (as needed, these guys are much more heavy duty!) to scrape off anything baked-on but be gentle, you want to keep the pan well seasoned. Are you a cast iron cook too?