Taco-Stuffed Sweet Potatoes with Avocado Crema

Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.

Wash 4 sweet potatoes and pierce several times with a fork. Place on the prepared baking sheet and bake for 40-45 minutes, until tender when pierced with a fork.

While potatoes bake, dice 1 medium onion and 1 medium bell pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and bell pepper, and cook for 5 minutes until softened.

Add 1 pound ground beef to the skillet. Break it up with a wooden spoon and cook until browned, about 7-8 minutes.

Drain excess fat if necessary, then sprinkle 2 tablespoons taco seasoning over the meat. Stir to combine and cook for 2 more minutes. Remove from heat.

For the avocado crema, scoop the flesh from 1 large ripe avocado into a blender or food processor. Add 1/2 cup sour cream, juice from half the lime, 2 tablespoons chopped cilantro, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Blend until smooth.

When sweet potatoes are done, remove from oven and let cool slightly, about 5 minutes.

Cut a slit lengthwise down the center of each potato, being careful not to cut all the way through. Gently push the ends toward the center to open the potato.

Lightly fluff the inside of each potato with a fork. Season with remaining salt and pepper.

Divide the taco meat mixture evenly among the four potatoes, stuffing it into the opening.

Top each potato with 1/4 cup shredded cheddar cheese.

Return potatoes to the oven for 5 minutes, until cheese is melted.

Drizzle each stuffed potato with avocado crema and sprinkle with remaining chopped cilantro.

Cut the remaining lime half into wedges and serve alongside the potatoes for extra flavor.