Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced sweet potatoes to the skillet and cook, stirring occasionally, for about 8-10 minutes until they start to soften and brown. Remove sweet potatoes from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the diced onion and red bell pepper, sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet. Break it up with a spatula and cook until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet if necessary.
Return the cooked sweet potatoes to the skillet with the beef mixture.
Sprinkle the ground cumin, smoked paprika, chili powder, black pepper, and kosher salt over the mixture. Stir well to combine all ingredients and cook for an additional 3-4 minutes to allow the flavors to meld and the sweet potatoes to finish cooking.
Remove from heat and stir in the chopped fresh cilantro.
Serve warm.