Preheat oven to 400 degrees.

Place the sweet potatoes on a baking sheet and poke a few holes in each of them with a fork. Bake for 1 hour.

While the sweet potatoes are baking, chop the onions, carrots, and mushrooms.

Place the beef and chopped onions in a 15" skillet and brown the meat on medium heat.

Stir in the carrots, mushrooms, tomato sauce, apple cider vinegar, coconut aminos, spices, and salt.

Turn the skillet down to low to medium heat, cover, and cook for about 15 minutes.

Stir in frozen peas and turn off the heat.

Once the sweet potatoes are done, turn the oven down to 350 degrees.

Remove the skins from the potatoes, place in a bowl, and add coconut oil and salt.

Mash the sweet potatoes while mixing in the coconut oil and salt.

Spread the potatoes over the beef mixture in the skillet.

Place the skillet in the oven and bake for 20 minutes.