Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with paprika, cumin, Italian seasoning, salt, pepper, olive oil, and cornstarch until everything is evenly coated. Spread them out on a baking sheet so they aren’t crowded and bake for about 25 minutes, flipping halfway through, until they’re golden and slightly crisp on the edges.

While the sweet potatoes are roasting, heat a drizzle of olive oil in a large pan over medium heat. Add the ground beef and cook, breaking it up as it browns. Once it’s about halfway cooked, add the taco seasoning and continue cooking until the beef is fully browned and starting to get a little crispy. If the pan starts to dry out or stick, add a small splash of water to deglaze and mix everything together so it’s juicy and flavourful.

For the salsa, combine the diced tomatoes, red onion, cilantro, minced garlic, olive oil, salt, pepper, and lime juice in a bowl. Stir everything together and let it sit while you prep the rest so the flavours can blend. In a separate bowl, mash the avocados for the guacamole, then mix in the garlic, lime juice, and salt until it’s creamy but still a bit chunky.

To assemble, start with a base of the roasted sweet potatoes, then layer on the taco beef. Top with grated cheddar, a spoonful of salsa, a scoop of guacamole, and finish with sour cream. Serve right away while everything is warm and fresh.