Preheat the oven to 400° F. Place the sweet potatoes on a medium sheet pan. Use a paring knife to poke slits in each potato, 15-20 times all over. Distribute 1 tbsp avocado oil over the potatoes and sprinkle ½ tsp of sea salt over the oil. Use your hands to rub the oil and salt all over each sweet potato. Roast at 400° F until very soft and cooked through, about 35 - 50 minutes depending on the size of your potatoes.
Add the cumin, chili powder, garlic powder, oregano, cinnamon, black pepper, and a pinch of sea salt to a small bowl and stir to combine. Set aside.
When the sweet potatoes have been roasting for 20 minutes, start the taco stuffing. Heat a large cast iron skillet over medium heat. When hot, add the ground beef and diced onion. Break up the meat with a spatula and stir occasionally. When almost browned, add in the diced green chilies and the taco seasoning. Stir to coat completely and sauté for an additional 5 minutes. Turn the heat to low until you are ready to stuff the potatoes.
To assemble, place a sweet potato on a plate. Cut a slit in the potato along the length and open the potato. Fill the inside with the taco meat. Serve hot with salsa, avocado, and cilantro if desired. Enjoy!
