Preheat oven to 350 degrees F. Place sweet potatoes on a baking sheet (faced down) and bake for 30 minutes.

While potatoes are roasting, prepare vegetables. Peel and slice carrots into bite-sized pieces and chop onion. 

Heat cast iron skillet over medium-high heat and add ground beef, carrots, onions, and peas.

Use a wooden spoon to break up ground beef as it browns and continue cooking for 12-15 minutes. 

Once meat is browned and carrots are tender, add tomato paste, water, and spices. Stir and then allow mixture to simmer for 5-7 minutes. Add additional water as needed. Taste and adjust spices if necessary.

After sweet potatoes have completed baking, remove from oven and use a spoon to scoop the potato insides from the skins. Place potato into a bowl and smash with a fork until smooth and chunks are removed.

Add olive oil, chili powder and salt to the bowl of sweet potatoes and stir to combine.

Remove skillet from heat. 

Spoon the sweet potato topping onto the meat mixture skillet. Smooth it over the top to completely cover. Garnish with fresh parsley if desired.

Turn oven to broil on high and place skillet in oven. Remove after 3-5 minutes. 

Serve warm.