Southwest Beef Stuffed Sweet Potatoes

• 4 sweet potatoes
• 2 T avocado oil or ghee
• 1 lb. ground beef
• 1/2 small yellow onion, diced
• 5 garlic cloves, minced
• 1/2 C shredded carrots
• 1-8oz package sliced mushrooms
• 2 limes
• 2 tsp cumin
• 1 1/2 tsp dried oregano
• 1/4 C cilantro
• 2 avocados. diced
• 1 tsp sea salt
• 1/2 C beef broth

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1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Rub 1 tablespoon of avocado oil over the potatoes and place on the sheet pan. Bake in the oven for 35-45 minutes, depending on the size of the potatoes. Potatoes should be fork tender when they are done.
2. Add 1 tablespoon avocado oil to a large sauté pan on medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 2-3 minutes.
3. Add the ground beef and break it up into small pieces. Continue to cook the beef until it is no longer pink.
4. Add the carrots, mushrooms, and beef broth. Continue cooking until the broth has mostly evaporated and the mushrooms are cooked, about 7-10 minutes, making sure to stir occasionally.
5. Add the juice from one lime, cumin, oregano, cilantro, and sea salt. Stir well and cook for another 5 minutes.
6. Stuff the beef mixture in the baked sweet potatoes and top with the avocado and cilantro. Serve with a lime wedge.