1. Prepare & roast the sweet potato:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potato lengthwise into 1-inch wedges. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Set aside in a warm place.

2. Prepare the remaining ingredients:

While the sweet potato roasts, grate the cheese on the large side of a box grater. Place in a medium bowl. Finely chop the peppers. Halve the buns.

3. Make the pimento cheese:

While the sweet potato continues to roast, add the mayonnaise, spice blend, and peppers to the bowl of cheese. Stir to thoroughly combine; season with salt and pepper to taste.

4. Form & cook the patties:

While the sweet potato continues to roast, place the ground beef in a bowl; season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two _-inch-thick patties; transfer to a plate. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.

5. Toast Buns in Fond:

While the sweet potato continues to roast, add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

6. Assemble the burgers & plate your dish:

Divide half the pimento cheese between the bottoms of the toasted buns. Top with the cooked patties and remaining pimento cheese. Complete the burgers with the bun tops. Divide the burgers and roasted sweet potato between 2 dishes. Enjoy!