1. Roast the sweet potatoes:

Preheat your oven to 425°F (220°C). Wash and dry the sweet potatoes, then pierce them several times with a fork. Rub lightly with olive oil and place on a baking sheet. Roast for 45–60 minutes, or until completely tender when pierced with a knife.

2. Prepare the beef:

Heat olive oil in a skillet over medium-high heat. Add diced onion and cook for 2–3 minutes. Add garlic and cook for 30 seconds.

Add ground beef and cook for 6–8 minutes, breaking it apart until browned. Stir in paprika, cumin, oregano, salt, pepper, and chili flakes. Cook for another 2 minutes until fragrant.

3. Add the finishing flavors:

Stir the dried cranberries, honey, and lemon juice into the beef mixture. Cook for 1–2 minutes, then remove from heat.

4. Stuff the potatoes:

Let the sweet potatoes cool slightly. Slice each one lengthwise and gently open the center with a fork. Fluff the flesh without breaking the skin.

5. Assemble:

Generously spoon the spiced beef mixture over each sweet potato. Top with crumbled feta, chopped parsley, and walnuts or pistachios