Peel and grate the sweet potatoes. Use a clean kitchen towel to squeeze out excess moisture from the grated sweet potatoes.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 2-3 minutes.

Add the grated sweet potatoes to the skillet. Spread them out evenly in the pan and press them down with a spatula to form an even layer.

Season with paprika, garlic powder, dried thyme, salt, and pepper. Cook the sweet potatoes for about 5-7 minutes on one side until they start to crisp up. Flip them carefully and cook for another 5-7 minutes on the other side until they are golden brown and crispy.

While the hash browns are cooking, slice the ripe avocado.

Once the hash browns are crispy and cooked through, transfer them to a serving plate. Top with sliced avocado and garnish with fresh cilantro. Serve with lime wedges on the side.