Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.

While sweet potatoes are roasting, heat a skillet over medium heat. Add ground beef, cooking for 6-8 minutes until no longer pink. Stir in taco seasoning and a splash of water, simmering for 2-3 minutes.

In a bowl, mix diced tomatoes, chopped onion, cilantro, jalapeño, and lime juice for pico de gallo. Drain excess liquid if necessary.

In serving bowls, layer roasted sweet potatoes, taco-seasoned beef, pico de gallo, guacamole, and sour cream.

Garnish with fresh cilantro and lime wedges. Serve immediately to enjoy every colorful bite.