Prep the Sweet Potatoes

Preheat your oven to 375°F. Generously rub each sweet potato half with olive oil and season generously with salt and pepper. Place them cut-side down on a parchment-lined sheet pan and roast for 45-60 minutes, until the flesh is caramelized and a knife slides in with zero resistance.

Once you take them out of the oven, DO NOT TOUCH THEM! You want the sugars to slightly harden so let them rest for about 10-15 minutes before flipping them over. 

Make the Pico de Gallo

While the sweet potatoes roast, toss together 2 diced Roma tomatoes, ¼ of an onion, finely diced, 1 seeded and minced jalapeño, ¼ cup chopped cilantro, the juice of 1 lime, and 1/2 tsp of salt in a bowl. Give it a stir and let it sit on the counter (the flavors just get better the longer they hang out together!)

Brown the Beef

Heat 1 Tbsp olive oil in a skillet over medium heat. Add ½ diced yellow onion and cook until softened, about 4 minutes, then add 2 minced garlic cloves and cook 1 minute more, just until fragrant. Add 1 lb ground beef, breaking it up as it browns, about 6-8 minutes. Stir in 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, ½ tsp chili powder, and ¼ tsp ground cinnamon. Let it cook 1-2 minutes more to wake up the spices!

Assemble the Loaded Sweet Potatoes

Flip the roasted sweet potato halves cut-side up and gently press down the centers to make a little well for all your toppings. Divide the beef among the halves, then pile on the pico de gallo, a good dollop of sour cream, crumbled cotija or shredded cheddar, and sliced avocado.

Serve immediately while the sweet potato is still warm and everything else is cool and bright on top!