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 10 minutes or until they start to soften and brown. Remove sweet potatoes from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet.
Add the diced onion and red bell pepper to the skillet and 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.
Return the cooked sweet potatoes to the skillet with the beef mixture.
Sprinkle the ground cumin, smoked paprika, dried oregano, chili powder, salt, and black pepper over the mixture. Stir well to combine all ingredients evenly.
Cook for an additional 5 minutes, stirring occasionally, to allow the flavors to meld and the sweet potatoes to become tender.
Remove from heat and sprinkle with chopped fresh parsley before serving.