Heat a large pan over medium heat. Add the oil, and then the shallot and bell pepper. Cook for 3 minutes before stirring in the spices and the sweet potato, along with 2 tablespoons of water.
Cook an additional 5-7 minutes, adding a tablespoon of water at a time, as needed, to prevent sticking. When the potatoes are cooked through, stir in parsley and add pink salt and black pepper to taste.