Step 1: Heat olive oil in a large, oven-safe skillet or cast iron pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains, about 6-8 minutes. If using a fattier ground beef, drain off any excess grease.
Step 2: Add the chopped yellow onion to the skillet with the ground beef. Sauté for 3-5 minutes, until the onion softens and becomes translucent.
Step 3: Stir in the minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for an additional minute, stirring constantly, until the spices are fragrant.
Step 4: Add the diced sweet potatoes to the skillet. Pour in the beef broth and stir everything together to combine thoroughly.
Step 5: Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the skillet, and let it cook for 15-20 minutes, or until the sweet potatoes are fork-tender. Stir occasionally to ensure even cooking.
Step 6: Remove the lid. If there is still a lot of liquid, increase the heat slightly and cook for another 3-5 minutes, stirring, until the liquid has reduced to your desired consistency. Taste and adjust seasonings as needed.
Step 7: Remove the skillet from the heat. Garnish with fresh chopped cilantro or parsley, if desired, and serve hot.