Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.

Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped.

Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes.

Add ¼ cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute.

Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.

Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine.

Divide the potato halves among four plates and generously fill each half with the beef-potato mixture.

Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and ¼ teaspoon salt in a medium bowl.

Divide the carrot slaw among the four plates.