Scrub the sweet potatoes and pat them dry with paper towels. Pierce each one several times with a fork.

Rub the sweet potatoes with 1 tablespoon olive oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper.

Place the sweet potatoes on the prepared baking sheet. Bake for 40 to 50 minutes, or until tender when pierced with a fork.

While the sweet potatoes bake, heat a large skillet over medium heat. Add the ground beef, chopped onion, and green bell pepper. Cook for 7 to 8 minutes, breaking the beef into small pieces with a wooden spoon, until browned and the vegetables are tender.

Drain any excess grease from the skillet.

Add the minced garlic and cook for 30 seconds, stirring frequently.

Stir in the ketchup, tomato paste, Worcestershire sauce, yellow mustard, brown sugar, smoked paprika, ¼ teaspoon salt, ¼ teaspoon black pepper, and water.

Reduce the heat to medium-low. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and coats the beef.

Remove the sweet potatoes from the oven and allow them to cool for 5 minutes.

Slice each sweet potato lengthwise without cutting completely through the bottom. Gently press the ends toward the center to open each potato, then fluff the flesh with a fork.

Divide the Sloppy Joe filling evenly among the 4 sweet potatoes.

Sprinkle the stuffed sweet potatoes evenly with shredded cheddar cheese.

Return the sweet potatoes to the oven for 2 to 3 minutes, or until the cheese melts.

Garnish with sliced green onions, if desired, and serve warm.