1Heat olive oil in a skillet and add sweet potato cubes. Sprinkle lightly with kosher salt. Saute over medium heat for 5 minutes. Add garlic to the pan and saute 5 minutes more, until sweet potatoes are soft and carmelized. Remove from pan and keep warm. Add a little more olive oil if needed, and saute mushrooms , sprinkled with salt, until softened, 8-10 minutes. Remove from pan and keep warm with sweet potatoes.
2While the vegetables are cooking, form ground beef into 1/2" meatballs. Add to skillet and fry until no longer pink. Add to vegetables.
3Cook ramen noodles according to package directions (3 minutes). Before draining, reserve 1 cup pasta water. Drain noodles.
4Add reserved pasta water and wine to skillet. Stir in 2 seasoning packs from ramen noodles. Boil until somewhat reduced, then add heavy cream and butter. Cook until slightly thickened.
5Toss noodles with sauce and put into 4 serving bowls. Divide vegetables and meatballs into bowls and sprinkle each with 2 tbs. cheddar cheese. Top with sun dried tomatoes and scallions.