Bring a large pot of salted water to a boil. Add cubed sweet potatoes and boil for about 4-5 minutes or until almost tender. Do not overcook. Drain pan and set aside.
Meanwhile, in a large nonstick skillet over medium-high heat, brown chorizo sausage and cook through. Remove sausage and put in a small bowl. Add onion to the pan and sauté for about 5 minutes.
Add bell peppers, sautéing for about 5 minutes more. Stir in Tolucan Chorizo Spice and salt.
Add the sausage in and the cooked sweet potatoes and warm up (stir gently as to not break up the sweet potatoes). Place on a serving dish and sprinkle slightly with parsley.