• Preheat the oven to 400℉
• Scrub and pat dry the sweet potatoes and set on a baking sheet. Using a fork, pierce each potato about 6 times all over. Drizzle the potatoes with oil and, using your hands, rub the oil into the potatoes evenly. Sprinkle with salt.
• Transfer to the oven and bake until the potatoes are tender, about 45 minutes.

Make the Sloppy Jane Mixture:

• Heat the oil in a large skillet over medium-high heat. Add the onions, bell peppers, and garlic, and cook, stirring, until tender, about 3 minutes.
• Add the ground beef and cook, breaking up the meat with the edge of a spatula until cooked through and no longer pink, 6 to 8 minutes. Drain off any excess fat and reduce the heat to medium-low.
• Add the salt, pepper, chili powder, tomato paste, mustard, and coconut aminos and stir until well combined. Remove from heat, cover, and keep warm until the potatoes are ready.
• When the potatoes are done, remove from the oven and let cool enough to handle. Carve a slit at the top of each potato and using a fork, fluff the inside of the potato. Top with the sloppy jane mix, serve, and enjoy!