Preheat the oven to 415°F.

Arrange the sweet potato slices on a baking sheet, drizzle with olive oil, and rub to coat both sides. Sprinkle with a little kosher salt.

Roast on the middle rack for 10–12 minutes, or until firm but tender.

While the potatoes cook, heat a large cast-iron skillet over medium-high heat. Add ghee or oil and swirl to coat.

Add garlic and cook for 10–20 seconds, until fragrant.

Stir in the onions and bell pepper; sauté 2–3 minutes until the onions soften.

Add the ground beef and cook, breaking it apart, for 5–10 minutes until fully browned. Drain excess grease.

Add dijon mustard, yellow mustard, ketchup, coconut aminos, remaining kosher salt, pepper, tomato paste, chili powder, and apple cider vinegar.

Stir until well combined.

For a saucier mixture, add additional ketchup and tomato paste. Adjust seasoning as desired.

Add a few sweet potato slices to a bowl, spoon the sloppy joe mixture beside them, and top with sliced pickles, pickled red onions, and a little extra dijon mustard.