Microwave: Pierce the sweet potatoes with a fork several times, then place the sweet potatoes into a microwave-safe dish. Microwave them on high for 25-30 minutes, or until a knife slides easily into the flesh. Turn the sweet potatoes over once halfway through cooking.

Oven: Pierce the sweet potatoes with a fork several times, then place them in a baking sheet. Roast the sweet potatoes for 45-60 minutes, or until a knife slides easily into the flesh.

Season the steak cubes with the smoked paprika, garlic powder, ground cumin, salt and pepper. Toss to distribute the seasonings, then set aside.

Heat a cast iron or other heavy-bottom pan on medium high heat, heat 1/2 tablespoon of olive oil. Toss in the peppers and onions, and cook until tender, tossing occasionally. Remove the cooked veggies from the pan and add the other 1/2 tablespoon of olive oil.

Add the beef, and cook them to your desired temperature. Combine the cooked beef and veggies and set aside.

Cut a slit into the center of the sweet potato. Push the ends in to open the potato, then add 1/4 of the filling into the center (and let some spill over the sides!).

Serve with pico de gallo, lowfat sour cream and hot sauce (if desired).