Preheat your oven to 350˚ F. Place sweet potatoes on a lightly oiled baking sheet (face down) and bake for 30 minutes.
When the sweet potatoes are in the oven, peel and dice your carrots and onion.
On the stove top over medium-high heat, add beef, carrots, onions and peas to your cast iron skillet. Break up the ground beef with a spoon as it cooks. Once the ground beef is browned and the carrots are tender (12-15 minutes), add water, tomato paste and spices to the pan. Stir to combine, then simmer the mixture for 5-7 minutes. Add water or beef broth if needed so the mixture doesn’t dry out. Taste and adjust spices.
After your sweet potatoes are cooked, scoop the insides into a bowl and mash with a fork until smooth. Add olive oil, chili powder and salt and mix well. Spoon the mashed sweet potato topping onto the veggie and meat mixture. Smooth it out to completely cover over the top.
Place pan in the broiler on high for 3-5 minutes. Remove the pan, sprinkle with fresh chopped parsley and serve warm.