Loaded Taco Sweet Potatoes

Preheat your oven to 400°F (200°C). Slice the sweet potatoes in half lengthwise.

In a baking dish, drizzle olive oil and sprinkle with salt and paprika. Place the sweet potatoes cut-side down in the dish.

Roast for 30-40 minutes, or until the potatoes are tender and easily pierced with a fork.

While the potatoes are roasting, melt 1 tablespoon of buttery spread in a large pan over medium-high heat.

Add the ground beef to the pan and cook, breaking it apart with a spoon, until browned.

Add the sliced red onion, garlic powder, onion powder, cumin, salt, and pepper. Sauté until the onions are softened.

Once the sweet potatoes are cooked, remove them from the oven. Use a fork to fluff up the flesh inside each potato half.

Add the remaining 1 tablespoon of buttery spread to the potatoes, dividing it evenly among the halves.

Top each sweet potato half with the seasoned ground beef mixture.

Layer on the toppings: diced tomatoes, black beans, diced avocado, and a dollop of sour cream.

Garnish with fresh cilantro, a squeeze of fresh lime juice, and a drizzle of salsa verde before serving.