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Preheat your oven or air fryer to 180ºC. Place the sweet potato on a tray and drizzle over olive oil. Scatter over a big pinch of salt and rub the olive oil and salt in.
Bake for around 90 minutes, then turn the oven/air fryer off and let the potato rest for at least 30 minutes.
To make the chilli beef, add a little olive oil to a pan over a medium heat. Add the spring onions and fry for around 3 minutes before adding in the beef. Season with salt then use your spoon or spatula to break down the beef and then let it cook without stirring for 4-5 minutes until brown. Stir and cook for a couple more minutes.
Add in the spices and dried oregano and the diced red chilli. Cook for 3-4 minutes before stirring through the Ballymaloe Relish and honey. Let that cook for a final few minutes until the beef is slightly sticky. Taste and season with salt and black pepper.
Serve the potato with butter and grated cheese then top with the chilli beef. Finish everything off with a spoonful of sour cream, Ballymaloe Relish and a scatter of chillies and chives.