Preheat your oven to 425°F (220°C). Dice the sweet potatoes into even cubes and toss them with olive oil, smoked paprika, salt, and pepper. Spread the seasoned cubes in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they become tender and have caramelized edges.

In a medium skillet over medium heat, add the ground beef and brown it for 6-8 minutes until fully cooked. Drain any excess fat, then sprinkle in the taco seasoning and stir in a splash of water. Allow to simmer for 2-3 minutes until it thickens.

In a medium bowl, combine diced tomatoes, finely chopped onion, cilantro, jalapeño, and lime juice to make pico de gallo. Let it sit to meld the flavors.

Layer the roasted sweet potatoes at the bottom of your serving bowls. Top with seasoned taco beef, pico de gallo, guacamole, and sour cream.

Consider garnishing with fresh cilantro, lime wedges, crumbled cheese, or crispy tortilla chips before serving.