Chop the sweet potatoes into rounds that are about 2 inches thick and place them in a pot. Fill the pot with water, then bring it to a boil on the stove top. Boil the potatoes until very soft when poked with a fork, about 20 to 30 minutes. Note: you can prepare the rest of the recipe while the potatoes are cooking. Drain the water from the potatoes and allow them to cool enough to handle. Once cool, remove the skins from the potatoes and mash until creamy.

Preheat the oven to 400 degrees F.

Add the avocado oil to a large non-stick skillet and add the chopped onion. Sauté, stirring occasionally, until onion begins to brown, about 5 to 8 minutes.

Move the onions off to one side and add the ground meat, leaving it in its square hunk form. Allow the meat to brown on one side for 2 to 3 minutes, then flip it to the other side and brown for another 2 to 3 minutes. Use a spatula to break up the meat into smaller chunks and stir well. Add the carrots, garlic, vinegar, liquid aminos, and water, and cover the skillet with a lid for a few minutes to allow the mixture to cook.

Remove the lid and stir in the peas, spinach and sea salt. Continue cooking uncovered for a few minutes to allow the sauce around the solids to thicken slightly.

Transfer the meat and vegetable mixture to a large casserole dish. Spread the mashed sweet potatoes over the meat mixture.

Bake in the preheated oven for 30 minutes, or until everything is hot and slightly bubbly.