Heat the oven to 400°. Scrub the sweet potatoes, pat dry, and rub all over with avocado oil. Spread ¼ cup salt in a shallow dish and roll each potato through it to coat.

Pierce the potatoes with a knife or fork and arrange in a baking dish. Roast until completely tender, 45 to 60 minutes, or until a knife slides through easily or they reach an internal temp of about 210°.

Arrange the bacon on a parchment-lined sheet pan and roast alongside the sweet potatoes until the bacon is crisp, 8 to 10 minutes. Transfer the bacon to a paper towel–lined plate and let cool, then dice or crumble.

Spoon off 1 tablespoon of the bacon fat and warm it in a large skillet over high heat. Add the ground beef to the skillet and season with garlic powder, onion powder, and 1 teaspoon salt.

Break the meat into small pieces and cook, undisturbed at first, until the bottom is browned, 3 to 5 minutes. Turn down the heat to medium and continue cooking, stirring occasionally, until the beef is cooked through, about 2 minutes more.

Make the avocado crema: mash the avocados with the coconut yogurt, lemon juice, and a pinch of salt (or blend in a small food processor) until smooth.

When the sweet potatoes are ready, slit them lengthwise and gently fluff the inside of the sweet potato with a fork.

Spoon in the ground beef, then top with the bacon, shredded lettuce, and pickled onions. Finish with a dollop of avocado crema and a sprinkle of parsley. Serve warm.