1. Preheat your oven to 400°F (200°C). Place the sweet potatoes on a baking sheet, drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper, then toss to coat. Roast for 25-30 minutes until tender and golden.
2. While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak bites, seasoning with salt and pepper, and cook for 3-4 minutes, turning to brown all sides.
3. Reduce heat to medium, add the butter and garlic to the pan with the steak. Stir continuously to allow the butter to melt and coat the steak bites, cooking for another 2-3 minutes.
4. Once the sweet potatoes are done, combine them with the steak bites in the skillet, gently tossing everything together to ensure the flavors meld beautifully.
5. Serve warm, garnished with fresh parsley for a pop of color and freshness.

Cooking this dish reminds me of the importance of patience and timing, lessons my abuela instilled in me when we cooked together. Letting the flavors develop fully is key to a delicious meal.