Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a rimmed baking sheet with parchment paper.

Toss the diced sweet potatoes with 15 ml of vegetable oil, half of the sea salt, and the black pepper. Spread them into an even, single layer on the prepared baking sheet.

Roast in the oven for 20 to 25 minutes, flipping once halfway through, until fork-tender and browned around the edges.

While the potatoes are roasting, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the ground beef and cook, crumbling with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Carefully drain any excess rendered fat.

Lower heat to medium. Add the minced garlic, grated ginger, and the white parts of the sliced scallions to the beef. Cook while stirring for about 1 minute until fragrant.

Pour in the soy sauce, brown sugar, remaining salt, and toasted sesame oil. Stir well to coat the beef and let it simmer for 2 minutes until the sauce slightly thickens and coats the meat in a glossy glaze.

Divide the warm roasted sweet potatoes among four bowls. Spoon the glazed ground beef over the sweet potatoes, then garnish with the sliced scallion greens and toasted sesame seeds before serving.