1. Slice scrubbed large white sweet potatoes in half lengthwise. Place on a baking sheet and drizzle with olive oil, salt and pepper. Bake at 400 degrees for 40 minutes, or until easily pierced with a fork.

2. While the potatoes bake, make the spinach-basil pesto. In a food processor, combine the basil and spinach until finely chopped. Add in the pumpkin seeds, garlic, salt and pepper, and pulse until finely chopped. Slowly drizzle in 1/4 cup extra virgin olive oil until you achieve a fairly smooth paste.

3. Carefully remove the flesh of the potatoes, leaving the skin intact. Mash well and season with grated garlic, dried chives or parsley, salt and pepper. Reserve half the mashed potatoes for another use.

4. Spoon the remaining half of the mashed potatoes back into their skins and smooth with the back of a spoon.

5. Meanwhile, in a large skillet, cook the ground beef, breaking up with a wooden spoon until finely ground over medium-high heat. Season to taste with salt and pepper. Stir in 1/4 cup pesto. Spoon the ground beef evenly onto the sweet potatoes.

6. Sprinkle with shredded cheese (omit for Whole 30 and AIP) and return to oven to bake for 8 to 10 more minutes until cheese is melted and/or skin is slightly crispy.

7. Serve warm drizzled with remaining pesto.