Prepare the Beef Cheeks: Start by trimming any excess fat from the beef cheeks. Pat them dry with paper towels and season generously with salt and black pepper.

Sear the Beef: In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the beef cheeks and sear them on all sides until browned, about 3-4 minutes per side. Remove the beef cheeks from the pot and set aside.

Sauté Aromatics: In the same pot, add the diced onion, garlic, and ginger. Sauté for about 5 minutes, or until the onion is translucent and fragrant.

Add Spices and Liquids: Stir in the star anise, ground cinnamon, soy sauce, beef broth, orange juice, orange zest, and brown sugar. Bring the mixture to a simmer.

Braise the Beef: Return the seared beef cheeks to the pot. Cover with a lid and reduce the heat to low. Allow the beef to braise gently for 3 to 4 hours, or until it is fork-tender.

Prepare the Smoked Sweet Potato Gravy: While the beef is braising, place the diced sweet potatoes in a pot and cover them with water. Bring to a boil and cook until the sweet potatoes are tender, about 15-20 minutes. Drain and return to the pot.

Mash the Sweet Potatoes: Add smoked paprika and heavy cream to the drained sweet potatoes. Mash until smooth and creamy. Adjust seasoning with salt if needed.

Finish the Beef Cheeks: Once the beef cheeks are tender, remove them from the pot and let them rest for a few minutes. Strain the braising liquid, discarding the solids, and return the liquid to the pot. Simmer until slightly thickened.

Serve: Slice the beef cheeks and serve them over a generous scoop of smoked sweet potato gravy. Drizzle with the reduced braising liquid and garnish with chopped fresh parsley.