Preheat the oven to 400°F (200°C).

Peel the sweet potatoes and cut them into 1-inch (2.5-cm) cubes.

Toss the sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper.

Spread the seasoned sweet potatoes on the baking tray. Roast until very tender and browned at the edges, about 35 minutes.

Cut the beef chuck into 1 1/2-inch (4-cm) pieces. Season it with the remaining 1/2 teaspoon salt.

Finely chop the lemongrass and garlic. Grate the fresh ginger.

Heat the remaining 1 tablespoon olive oil in the oven-safe Dutch oven over medium-high heat. Brown the beef pieces on all sides for about 6 minutes.

Add the lemongrass, garlic, fresh ginger, ground turmeric, and ground ginger. Stir for 1 minute until fragrant.

Stir in the soy sauce, honey, and water. Bring the braising liquid to a simmer.

Cover the Dutch oven and braise the beef in the oven until fork-tender, about 2 hours.

Halve the cherry tomatoes and add them to the Dutch oven. Simmer uncovered for 10 minutes.

Mix the cornstarch with 2 tablespoons cold water. Stir the slurry into the braising sauce and cook for 2 minutes until glossy and thickened.

Mash the roasted sweet potatoes into a smooth purée. Season the purée with a pinch of salt if needed.

Chop the coriander, parsley, and chives. Cut the lime into wedges.

Spoon the sweet potato purée onto four plates. Top with braised beef, sauce, cherry tomatoes, fresh herbs, and a squeeze of lime.