Directions:

Preheat oven to 375 degrees F. Place the sweet potatoes in a large pot and fill with cold water until the potatoes are covered. Bring the potatoes to a boil, and then continue to boil until the potatoes are fork-tender, about 10 to 15 minutes. Drain the potatoes and return to the pot. Mash the potatoes with the coconut milk with a potato masher. Set aside.

In a skillet heat the olive oil over medium heat and add the onion, celery, and carrots. Cook, stirring often, until the onions are translucent, about 7 minutes. Add the ground beef and garlic, breaking up the beef until it is browned, about 10 minutes. Once browned, season the meat and vegetable mixture with the salt, pepper, Worcestershire, thyme, and oregano. Remove from heat.

Spread the meat and vegetable mixture evenly over the bottom of a 9x12 inch casserole dish. Spread the sweet potato mixture over the top, being careful to create an even layer. Roast in the oven for 30 minutes, or until the top has browned slightly. Allow to rest for 5 minutes before serving.