Prepare the sweet potatoes by peeling and dicing them into small cubes, about 1/2 inch in size.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add ground beef and break it apart with spatula as it cooks. Season with salt and pepper and cook until browned, about 5-7 minutes. Drain excess fat and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add diced onion and sauté for 2-3 minutes until translucent.

Add minced garlic and cook for another 30 seconds until fragrant.

Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they start softening.

Sprinkle chili powder and cumin over the sweet potatoes and stir well to coat.

Stir in the diced bell peppers, black beans, and corn. Mix everything together and cook for another 5-7 minutes until sweet potatoes are tender.

Return the cooked ground beef to the skillet, mix well, and cook for an additional 2-3 minutes to heat through.

Taste and adjust seasoning with more salt and pepper if needed.

Remove from heat and garnish with chopped cilantro if desired. Serve warm.