Fill a large stockpot three quarters the way with water and bring to a boil, covered. When the water comes to a boil, add the sweet potatoes and set a timer to cook for 20 minutes.
Meanwhile, place the coconut oil in a heavy-bottomed skillet on medium heat. When melted and the pan is hot, add the onions and cook, stirring, for 7 minutes, or until translucent and lightly browned.
Add the garlic and ginger and cook until fragrant, about 30 seconds.
Add the celery and carrots and cook for 3 minutes, stirring occasionally. Add the mushrooms and cook another 2-5 minutes, or until vegetables are just soft.
Add the bone broth, currants, oregano, turmeric, ½ teaspoon salt, and cinnamon to the skillet and stir to combine. Turn off the heat and set aside to cool.
When the timer for the sweet potatoes is up, check them for doneness by poking with a fork—it should go in easily. Use a colander to carefully strain and set aside to cool.
Transfer the vegetable mixture and juices to a bowl, and place the skillet back on the stovetop.
Add the ground beef to the skillet, and brown on medium-high heat, using a wooden spatula to break the meat into chunks and stir for even browning. When it is finished, add back the vegetable mixture, lemon juice, stir to combine, turn off the heat and set aside to cool.
In the meantime, add the sweet potatoes back to the empty stockpot with the olive oil, ½ teaspoon salt, ginger, and cinnamon. Mash until desired consistency is reached, and set aside to cool.
Freezing
It is best to freeze this dish in portion-size containers with a serving of meat on the bottom and a serving of sweet potatoes on the top. Wide-mouth pint ball jars work perfectly. Fill about ⅓ to ½ of the way with the meat mixture, and then top with mashed sweet potato. Do not exceed the freezer fill line on the jars. Let cool completely to room or refrigerator temperature before placing in the freezer with a loosely capped lid for 24 hours before completely sealing and storing long-term.