In a microwave, place sweet potatoes onto a plate and cook for 2.5 minutes. Flip over, then cook for another 2.5 minutes. If not fork tender, continue to cook 1 minute at a time, flipping each minute.In an oven: set temperature to 400 degrees. Place pricked sweet potatoes onto a sheet pan and roast until fork tender, about 40 minutes.
In a nonstick pan, heat 1 tbsp. olive oil then add in lean ground beef. Cook until no longer pink, about 5 minutes. Drain fat.
In the same pan, add diced onions and red peppers. Sauté for a few minutes to soften before adding taco seasoning and salsa. Add 1/2 cup of water and bring pan to a boil. Lower heat and let simmer until sauce has reduced, about 3-5 minutes.
Chop any other toppings for sweet potatoes. Make lime créma by mixing together greek yogurt and lime juice until smooth.
Once sweet potatoes have cooked, mash lightly with a fork then top with a scoop of the meat mixture. Top with desired toppings like shredded lettuce, shredded cheese and créma!