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Preheat oven to 375℉.
In a pot with boiling water add diced sweet potatoes to a steamer basket and cook until tender, about 15 minutes. Alternatively, bake the sweet potatoes until fork tender, 45 to 60 minutes (see our directions for perfect baked sweet potatoes).
In a medium skillet over medium-high heat, sauté the ground beef, chopped carrots, green pepper, onion, mushrooms, and garlic. Continue cooking until the carrots are soft, about 12-15 minutes. Begin making the sweet potato topping while the filling cooks.
To make the topping: Place the peeled and baked/steamed sweet potato with all of the topping ingredients in a food processor (or blender) and process until smooth. NOTE: If using white potatoes, we recommend mashing them by hand rather than blending to prevent them from getting pasty.
Back to the filling: Once the carrots are soft, stir in tomato paste, chili powder, rosemary, salt, black pepper, and water.
Final step: Top the meat filling with the sweet potato mash. If you’re not using an oven-safe 10-inch cast-iron skillet, transfer the meat filling to a casserole dish or 9×9 inch baking dish and top the meat filling with the sweet potato mash. Sprinkle the top with a little sea salt and chili powder.
Bake for 10 minutes. Remove from oven and serve.