Prick the sweet potato all over with a fork, brush with olive oil, and season with salt and pepper. Bake at 200°C (400°F) for 1 hour.
Dice the bell pepper and onion. Sauté in a pan with olive oil, salt, and pepper.
Add the minced meat and cook until browned. Stir in the tomato puree, chopped garlic, paprika, and cayenne pepper. Simmer for 5 minutes.
Remove the sweet potato from the oven, slice it in half lengthwise, and lightly mash the flesh inside.
Stuff the sweet potato with the meat and vegetable mixture. Top generously with grated Gruyère cheese.
Return to the oven and bake for 10-15 minutes until the cheese is well melted.
Cook it hands-free.
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