Preheat your oven to 425°F. Toss the cubed sweet potato with olive oil, smoked paprika, salt, and pepper in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet, making sure the cubes aren't touching. Roast for 15 minutes, flip each piece, then roast another 10-15 minutes until golden brown with crispy edges.

While the sweet potatoes finish roasting, heat a skillet over medium heat. Add the ground beef and break it apart with a wooden spoon. Cook for 6-8 minutes until no pink remains. Drain excess fat if needed, then add taco seasoning and 2 tablespoons water. Simmer for 2-3 minutes until the sauce thickens and coats the beef.

Divide the roasted sweet potatoes between two bowls. Top each with half the seasoned beef, pico de gallo, guacamole, and a dollop of sour cream. Garnish with fresh cilantro, a squeeze of lime, or crumbled cheese if desired.