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Dice 3 medium sweet potatoes and mix together in a bowl with 5g (1 tsp) avocado oil, plus salt, black pepper, and chili powder. Once mixed, place the sweet potatoes onto a baking sheet and bake in the oven at 425 degrees Fahrenheit for 25-30 min or until soft.
To make the chili cheese sauce, combine 300g (1 ¼ cups) 2% cottage cheese, 100g (5 slices) American cheese, 410g (14oz) fire-roasted tomatoes, 200g (7oz) chipotle peppers in adobo, salt, pepper, and garlic powder in a blender and blend until smooth.
Place 1350g (48oz) 93% ground beef and 60g (2 packets) chili seasoning packets in a pan and cook on medium-high heat until the beef is cooked.
Once the beef is cooked, pour the chili cheese sauce into the pan and mix until combined. Add the corn starch slurry: 16g (2 Tbsp) cornstarch and 30g (2 Tbsp) cold water - this will thicken the mixture.
In a bowl add the cooked beef mixture, chopped cilantro or chopped green onions, cooked sweet potatoes, and shred in 150g (5oz) sharp cheddar cheese. Once mixed, place the mixture in the fridge or freezer and let cool to thicken for 20-30 min.
Lay out 16 burrito tortillas, add 20g (4 tsp) 0% Greek yogurt inside of each tortilla, and then add a serving of combined beef and sweet potato mixture.
Once the filling is inside the tortillas tightly roll the burritos.