Preheat your oven to 425°F (220°C). Peel and cube the sweet potato, then toss it in a mixing bowl with olive oil, smoked paprika, salt, and pepper. Spread onto a baking sheet and roast for about 25-30 minutes, flipping halfway through, until golden brown and tender.

While the sweet potatoes are roasting, heat a large skillet over medium heat. Add the ground beef, cooking for approximately 5-7 minutes until browned. Drain excess fat. Sprinkle in taco seasoning and stir in water, simmering for 2-3 minutes until thickened.

Layer roasted sweet potatoes as the base in large bowls, followed by seasoned beef. Top with pico de gallo, guacamole, and sour cream.

Garnish with fresh cilantro and lime wedges. Serve with tortilla chips if desired.