In a large pot, heat the coconut oil and cook the ground beef until browned., Add sweet potatoes and carrots to the pot, then cover with water (just enough to submerge the vegetables)., Bring to a boil, then reduce heat and simmer for about 20 minutes until vegetables are tender., Stir in the chopped spinach and cook for an additional 5 minutes., Let the stew cool before serving. Store leftovers in the fridge for up to 3 days.