Preheat the oven to 400 degrees. Clean the sweet potatoes. Poke the potatoes with a fork a few times, and then place on a baking sheet (make a foil packet for each if you like easy clean up!). Drizzle olive oil over them and sprinkle with salt. Bake for 45-55 minutes, or until tender.

When the potatoes are about 20 minutes from being done, start preparing the beef. Add the beef, onion, carrots, and bell pepper to a large skillet over medium heat. Cook for about 5-6 minutes or until the beef is browned, breaking up meat as it’s cooking.

Drain excess fat from skillet if necessary. Then add the salt, garlic powder, and paprika and cook for another minute.

Stir in the tomato sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard. Let simmer for about 5 minutes, or until sauce has reduced a bit. Remove from heat.

When sweet potatoes are done, slice them in half and top with the beef mixture. Add any optional toppings, like scallions or cheddar cheese. Enjoy!