Heat olive oil in a large skillet over medium-high heat. Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and develop golden edges. Remove sweet potatoes from skillet and set aside.

In the same skillet, add ground beef and cook over medium-high heat, breaking it apart with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary, leaving about 1 tablespoon in the pan.

Add diced onion to the browned beef and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.

Sprinkle chili powder, cumin, paprika, salt, and black pepper over the beef mixture. Stir well to coat the meat and onions evenly with the spices, cooking for 1 minute to toast the spices.

Return the cooked sweet potatoes to the skillet. Add black beans, corn kernels, tomato sauce, and beef broth. Stir everything together to combine thoroughly.

Reduce heat to medium-low and let the mixture simmer for 10-12 minutes, stirring occasionally, until the sweet potatoes are completely tender and the sauce has thickened slightly.

Taste and adjust seasoning if needed. Remove from heat and let rest for 2-3 minutes before serving.

Serve hot with your choice of toppings such as shredded cheese, sour cream, fresh cilantro, avocado slices, or a squeeze of fresh lime juice.