Prep and bake the sweet potatoes: Heat the oven to 425°F (220°C). Pierce each sweet potato several times with a fork, rub lightly with olive oil, and place on a lined baking sheet. Bake 45–60 minutes, until very tender when squeezed with tongs.

Start the beef filling: While the potatoes bake, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, until browned and mostly cooked through, 5–7 minutes. Drain excess fat if needed, leaving about 1 teaspoon in the pan.

Add aromatics: Stir in the diced onion and cook until softened and translucent, 3–4 minutes. Add the minced garlic and cook 30 seconds, stirring so it doesn’t burn.

Season it up: Sprinkle in salt, pepper, smoked paprika, chili powder, cumin, and red pepper flakes if using. Stir to coat the beef evenly.

Build flavor: Add the tomato paste and cook, stirring, for 1 minute to caramelize slightly. Pour in the beef broth and simmer 2–3 minutes, until the mixture is saucy but not watery. Taste and adjust seasoning with more salt or pepper.

Hold warm: Reduce heat to low, cover, and keep warm while the potatoes finish roasting. If it dries out, splash in a tablespoon of broth or water.

Split and fluff: When the sweet potatoes are done, let them cool 5 minutes. Slice lengthwise, gently push the ends toward each other to open, and fluff the flesh with a fork. Season the insides with a pinch of salt.

Assemble: Divide the beef mixture among the potatoes. Top with shredded cheddar so it melts into the warm filling.

Finish with fresh toppings: Add a dollop of Greek yogurt, sprinkle with green onions and herbs, and hit with hot sauce or a spoonful of salsa if you like.

Serve: Plate immediately while everything is hot and melty. Add a simple side salad or steamed greens if you want extra veggies.