Heat oil in a skillet over medium heat and then fry the onion and carrot for about 5-7 minutes until softened. Add the garlic and cook 1 minute more, until fragrant.

Add the beef, salt, and spices. Break apart beef, and cook until browned, 10 minutes.

Stir in the tomato paste and let cook for 1 minute. Add in the stock, lower heat, and bring to a simmer. Simmer, uncovered 5-10 minutes until the liquid has reduced.

Meanwhile, pierce the sweet potatoes a few times with a fork and microwave them on the potato setting for 5-10 minutes, depending on the size. Sweet potatoes should be soft throughout when done. Set them aside until they are cool enough to handle. Then slice them down the center and spoon all of the flesh into a bowl. Discard the skins. Season flesh with some salt and pepper and then mash it with the back of a fork until smooth. Set aside.

Stir spinach into the skillet with the beef and cook until the spinach has wilted, about 1-2 minutes.

To serve, you can spoon the meat mixture onto a plate and top with mashed sweet potatoes, or for added effect, you can you transfer the beef to an appropriately-sized baking dish, spread a layer of the sweet potatoes on top, and then place the baking dish under the broiler for about 5 minutes until the sweet potato is browning and the meat is bubbling.