Finely chop the onion and coriander; peel and cut the white-fleshed sweet potato into 2 cm cubes.

Combine the ground meat with half of the chopped onion, half of the coriander, salt, black pepper, ground cumin, ground turmeric, and paprika.

Shape the seasoned ground meat mixture into 12 equal meatballs.

Heat the vegetable oil in a deep skillet over medium-high heat; brown the meatballs on all sides for about 7 minutes.

Add the sweet potato cubes and remaining chopped onion to the skillet; season with a little more cumin, turmeric, paprika, salt, and black pepper.

Cover the skillet and cook the sweet potato with the meatballs for 10 minutes over medium heat.

Pour in the tomato sauce and stir gently to coat the sweet potato and meatballs.

Cover and simmer for 10 to 15 minutes, until the sweet potato is tender and the meatballs are cooked through.

Scatter the remaining coriander over the dish and serve hot with bread.