Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork, then rub with 1/2 tablespoon olive oil and a pinch of salt. Place on a baking sheet and bake for 25-30 minutes until tender when pierced. Let cool slightly, then slice each in half lengthwise and scoop out a small channel in the center, leaving a 1/2-inch border. Reserve the scooped flesh for another use or discard.

While potatoes bake, heat remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Remove beef with a slotted spoon and set aside, leaving 1 tablespoon drippings in the pan. Add diced onion and cook until softened, about 3 minutes. Stir in garlic, tomato paste, smoked paprika, cumin, and red pepper flakes; cook 1 minute until fragrant. Return beef to the pan, add hot honey and water, and stir to combine. Cook 1-2 minutes until sauce thickens slightly. Season with salt and pepper to taste.

Place the sweet potato halves cut-side up on a baking sheet. Divide the beef mixture evenly among the potatoes, mounding it into the center channel. Top each with shredded cheese.

Return the assembled boats to the oven and bake for 5-7 minutes, until cheese is melted and bubbly. Remove from oven and drizzle with additional hot honey to taste. Garnish with fresh chopped parsley. Serve immediately on a white rectangular plate.