Bring a large pot of salted water to a boil. Add the sweet potatoes and boil for about 15 minutes or until very tender. Drain and return to the hot pot and let steam for a few minutes off the heat to remove excess moisture. Add 1 teaspoon salt, ½ teaspoon pepper, and butter, and mash with a potato masher or hand mixer until smooth. Add the milk and whip or mash well. Set aside.

Preheat oven to 375° F. Spray a 9 by 13-inch baking dish with avocado oil.

In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 5 minutes or until translucent. Add the garlic and Italian seasoning and cook for another 30 seconds. Add the ground beef, season with salt and pepper, and cook, breaking it up, until no longer pink, 7-8 minutes. Drain off any excess fat. Add the tomato paste and cook for another 1-2 minutes. Stir in the carrots and beef broth and simmer for 2-4 minutes or until the beef is fully cooked and the liquid reduces. Stir in the peas and cook for another 1 -2 minutes. Taste and adjust with more salt and pepper if needed. Transfer to the prepared baking dish and spread the mashed sweet potatoes over the top evenly.

Bake for 15 minutes. Add the chips and return to the oven for about 3 minutes. Let cool for 5 minutes before serving.