Preheat your oven to 400°F. Scrub the sweet potatoes under cold water and cut them into 1-inch cubes, then toss with 1.5 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 35-45 minutes, stirring halfway through, until they're fork-tender and caramelized at the edges. While the potatoes roast, you'll have time to cook the turkey.

While the potatoes are roasting, heat a large skillet over medium-high heat. Add the ground turkey and cook for 4-5 minutes, breaking it up as it cooks into small, crumbly pieces until no pink remains. Add the taco seasoning, smoked paprika, and an additional pinch of salt and pepper, then cook for another 1-2 minutes until fragrant. I like to let the spices bloom in the residual heat—this really brings out their depth. Taste and adjust seasoning as needed before serving.

Once the sweet potatoes are tender, divide them among serving bowls. Using the back of a fork, gently mash and flatten them to create a base, leaving them in chunky pieces rather than a smooth purée for better texture. Top each bowl with a generous portion of the cooked turkey from Step 2, then add a dollop of sour cream for creamy richness—I find it balances the spiced meat perfectly. Finish with pico de gallo, guacamole, crumbled queso fresco, and a sprinkle of fresh cilantro.