Preheat your oven to 400°F (200°C).

Peel and chop the sweet potatoes into even, small chunks. Place in a pot and cover with water. Bring to a boil and cook for about 15–20 minutes until fork-tender.

Mash the drained sweet potatoes in a bowl. Gradually mix in coconut milk and ghee until you achieve a velvety consistency. Season with salt and pepper.

In a large skillet, heat ghee or coconut oil over medium heat. Add the ground meat, breaking it up as it cooks until browned, about 6–8 minutes.

If using, mix in diced vegetables after the meat is browned. Continue cooking for another 5 minutes, seasoning with salt and pepper.

Spread the sweet potato mash evenly over the meat filling, sealing the edges.

Bake in the preheated oven for about 25–30 minutes until the edges are bubbling and a golden crust forms on top.

Remove from the oven and let it rest for about 5 minutes before serving.