Preheat the oven to 400°F.
Wash your sweet potato, then use a grater to shred.
Use a cheesecloth or paper towels to remove excess moisture from the sweet potatoes…do not skip this part! When done, place the sweet potato shreds into a mixing bowl.
Melt the coconut oil and whisk the tapioca flour into it. Pour it over the shredded sweet potatoes, add ¼ teaspoon of salt and combine thoroughly.
Lightly grease your sheet pan with coconut oil. Place the sweet potato shreds onto the sheet pan and use your fingers to “press” them together while flattening them into a crust. Place the pan in the oven and set a timer for 20 minutes. After 10 minutes, look for any separation in the sweet potatoes. Carefully use your fingers to “smash” them back together; this will also let you uncover any potatoes that need to crisp.
While the potatoes are cooking, combine the ground beef with 2 teaspoons garlic powder, 1 teaspoon onion powder, and ½ teaspoon sea salt (you may choose to add a bit more).
Place the beef in a cast iron skillet and bring to medium heat. When the beef has begun to produce juices in the pan, add ¼ of the diced onion. Cover and cook, stirring often, until the beef has browned and the onions are soft, approximately 15 minutes. Remove the lid and allow most of the juices in the pan to evaporate.
Add the bone broth to the beef. Reduce heat, and cook for 5 minutes. This will give the beef that “taco meat” texture that we’re looking for.
While the potatoes and beef are cooking, prepare the avocado lime sauce by combining in a blender: avocado, remaining diced onion, cilantro, minced garlic, coconut cream, lime juice, water and ½ tablespoon salt.
OPTIONAL STEP: At the end of cooking your sweet potatoes, turn on the broiler for about 3 minutes to get them extra crispy (this is what I prefer, but is completely optional).
Remove the potatoes from the oven. Top with the beef and additional toppings plus any other toppings you’d like! When serving, use a spatula to “break” up the crust into portions.