Savory Beef-Stuffed Sweet Potatoes with Spicy Avocado Cream

Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then pierce them several times with a fork.

Place them on a baking sheet and roast in the oven for 45-50 minutes until tender. While the sweet potatoes are roasting, heat a large skillet over medium heat and add 1 tablespoon of olive oil.

Once the oil is hot, add 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Stir in 1 teaspoon of smoked paprika, 1 teaspoon of cumin, and 1/2 teaspoon of salt, mixing well to combine the spices with the beef.

Add 1/2 cup of diced bell peppers and 1/2 cup of diced onions to the skillet, cooking for an additional 5 minutes until the vegetables are softened.

Remove the skillet from heat and stir in 1/4 cup of chopped fresh cilantro and the juice of 1 lime for a fresh flavor boost.

For the spicy avocado cream, combine 1 ripe avocado, 1/4 cup of Greek yogurt, the juice of 1 lime, and 1/2 teaspoon of chili powder in a blender.

Blend until smooth and creamy, adding a pinch of salt to taste. Once the sweet potatoes are done, carefully slice them open lengthwise and fluff the insides with a fork.

Spoon the savory beef mixture generously into each sweet potato. Drizzle the spicy avocado cream over the top and garnish with additional cilantro if desired.

Serve immediately and enjoy this unique and flavorful dish!