Start by washing and peeling the sweet potatoes, then chop them into bite-sized pieces. Dice the onion and bell pepper and mince the garlic. Have everything ready to go because the cooking will be quick!

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the ground beef, breaking it apart with a spatula. Season with salt and pepper, and cook until browned, approximately 5-7 minutes. Drain excess fat as needed.

Toss in the diced onion and minced garlic, stirring occasionally until the onion is translucent—about 2-3 minutes.

Add the diced sweet potatoes into the skillet. Stir in the chili powder, cumin, and smoked paprika. Mix everything well until the sweet potatoes are nicely coated with spices.

Pour in about 1/4 cup of water or broth to assist with cooking the sweet potatoes and create a little steam. Cover the skillet with a lid and let it simmer for about 10-15 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.

Once the sweet potatoes are soft, taste and adjust seasoning if needed. Serve hot with your choice of toppings—squeeze some lime juice over the top for an extra flavor burst!