Heat oven to 400F. Drizzle sweet potatoes with 1 tablespoon olive oil. Season with salt and pepper. Place on a baking sheet, cut-side down, and bake for about 20 minutes until fork-tender.

While the potatoes bake, in a medium bowl combine green parts of scallions, celery, herbs and rice vinegar. Season with salt. Set aside.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground meat, season with Mala spice (or your favorite spice blend), salt and pepper. Cook, breaking up any large pieces with a spoon, until meat is brown and crisp, about 5-8 minutes. Add mushrooms. Cook for a few minutes, undisturbed, until mushrooms start to release their moisture, adding more oil if needed. Continue to cook until mushrooms start to brown, about 5 minutes. During the last few minutes of cooking, add the white parts of the scallion. Season with more spice mix, salt and pepper to taste. Keep warm.

To assemble sweet potatoes: For each serving, place 2 sweet potatoes halves, cut side up, on a plate. Top with mushroom mixture and celery salad. Sprinkle with sesame seeds, a drizzle of chili oil and more herbs, if desired.