Loaded Sweet Potato Fries

Preheat oven to 400 degrees and line two large baking sheets with parchment paper. Place fries on one of the prepared baking sheets and drizzle with avocado oil, kosher salt and pepper. Toss until evenly coated then spread the coated fries in a single layer amongst the two baking sheets (using two baking sheet prevents the potatoes from steaming and allows them to crisp up better). Bake until the edges are crisp and the insides of the fries are tender, about 30 minutes, tossing half way through.

Meanwhile, heat a skillet over medium-high heat with 1 tablespoon avocado oil. Add the beef, breaking up the meat with the back of a spoon until browned and cooked through, about 5-7 minutes. While cooking, season the beef with salt, pepper, chili powder, dried oregano, cumin and garlic powder. When the ground beef is cooked through, drain off excess fat. Return ground beef to the skillet. Add hot sauce and tomato paste and stir until incorporated into the beef. Add the beef broth and stir until well combined. Cook, stirring occasionally, until the broth has reduced by half, about 4 minutes.

Combine all the "For the Lime Crema" ingredients in a bowl and stir to combine. Set aside until ready to serve. To serve, top sweet potato fries with the beef. Garnish with tomato, onion, avocado, jalapeno, radish and cilantro if using. Drizzle with Lime Crema. Serve and enjoy!