Preheat your oven to 425°F (220°C). Toss sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.

In a skillet over medium heat, add ground beef. Cook until no longer pink, about 5-7 minutes. Drain excess fat, stir in taco seasoning and a splash of water; simmer for 3-5 minutes.

Combine diced tomatoes, chopped onions, cilantro, and lime juice in a bowl for pico de gallo.

Mash avocado with lime juice and salt to make guacamole.

Layer roasted sweet potatoes as the base, top with ground beef, pico de gallo, and guacamole. Drizzle with sour cream and garnish with cilantro and lime wedges.

Serve with tortilla chips for added crunch.