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Roast the sweet potatoes. Preheat your oven to 425 degrees and line a baking pan with parchment paper. Then wash and scrub the potatoes to remove any dirt and pat them with a paper towel. Using a large fork, poke a few holes all over and place them on your prepared pan. Rub the potatoes with olive oil and season all sides with salt and pepper.Bake for 40-45 minutes or until they're soft and tender in the center.
Make the taco filling. Heat a splash of olive oil in a large sauté pan over medium-high heat. Once hot, add the garlic and onions and cook until tender. Then add the ground beef and seasonings and cook until the beef is browned and cooked through (about 3-4 minutes). Add the canned tomatoes (undrained) and continue cooking until most of the liquid has been absorbed (about 5-7 minutes).
Stuff! Once the potatoes are done, slice them in half length-wise and fluff the insides with a fork. Then spoon the beef taco filling into each potato. (Alternatively, you can slice each potato in half and serve them as halves instead.)
Serve. Serve with your favorite taco toppings and enjoy!