Ground Beef and Sweet Potato Skillet

If you’re like me and constantly on the lookout for easy, filling meals that don’t skimp on flavor, then you’re going to love this Ground Beef and Sweet Potato Skillet. It’s a cozy, one-pan dinner that checks all the boxes—quick to make, packed with nutrients, and best of all, super satisfying. Whether you’re cooking for yourself, your partner, or a hungry family, this skillet is one of those dishes that brings everyone to the table fast.

What makes this meal so good is the simple combination of hearty ground beef and naturally sweet, tender sweet potatoes. Add in some onions, garlic, a few spices, and maybe a sprinkle of cheese if you’re feeling indulgent, and you’ve got a flavor-packed meal that feels like comfort food without being overly heavy. It’s the kind of dish that works just as well on a busy weeknight as it does for a weekend meal prep session.

I also love how customizable this skillet is. You can make it spicy with chili flakes or mellow with just a touch of paprika. Toss in some spinach or bell peppers for extra veggies, or swap out the ground beef for ground turkey or chicken if that’s more your style. The beauty of this recipe is in its flexibility—it gives you a strong base but leaves plenty of room to play.

Plus, everything cooks in one pan. No pile of dirty dishes staring at you after dinner. That, to me, is one of the biggest wins. A single skillet, a few ingredients, and less than 30 minutes later, you’ve got a wholesome, delicious meal on the table.

Why You’ll Love It

• One-pan simplicity: Everything cooks in a single skillet, which means fewer dishes and a faster cleanup—perfect for busy weeknights.
• Balanced and hearty: With protein-rich ground beef, fiber-packed sweet potatoes, and optional veggies, this meal is both filling and nourishing.
• Customizable flavor: You can spice it up, keep it mild, add cheese, or toss in extra vegetables depending on your mood or what you have on hand.
• Meal prep friendly: It reheats beautifully, making it ideal for batch cooking and storing in the fridge for quick lunches or dinners throughout the week.
• Naturally gluten-free and wholesome: No complicated ingredients here—just real, whole foods that taste amazing together.

Ingredient List

• 1 lb ground beef
• 2 medium sweet potatoes, peeled and diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional for heat)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup water or broth
• 1 cup baby spinach (optional)
• 1/2 cup shredded cheese (cheddar or mozzarella, optional)
• Fresh parsley, for garnish (optional)

Ingredient Notes

• Ground beef: I usually go for lean (85/15) to keep it flavorful but not overly greasy.
• Sweet potatoes: Dice them evenly so they cook through at the same time—small cubes work best.
• Smoked paprika: Adds a warm, slightly smoky depth that really complements the beef.
• Chili powder: Totally optional, but a small amount gives the skillet a little kick.
• Cheese: A sprinkle of shredded cheddar at the end makes it extra comforting—don’t skip it if you love a melty topping.
• Spinach: Stir it in right at the end so it just wilts—it’s a great way to sneak in greens.

Kitchen Equipment Needed

• Large skillet or sauté pan – For cooking everything in one place. I love using my cast iron skillet for even heat and a nice sear.
• Wooden spoon or spatula – Ideal for breaking up the beef and stirring as everything cooks.
• Chef’s knife – For dicing the sweet potatoes and chopping the onions and garlic with ease.
• Cutting board – A sturdy surface for prepping all your ingredients.
• Measuring spoons and cups – Helpful for getting your spices and liquid amounts just right.
• Lid for the skillet (optional) – Handy when you want to steam the sweet potatoes a bit faster.

Instructions

Step 1: Prep your ingredients

• Peel and dice the sweet potatoes into small, even cubes (about ½ inch) for quicker cooking.
• Dice the onion and mince the garlic.
• If using spinach, rinse and pat it dry.
• Shred the cheese and chop the parsley if you’re using them for garnish.

Pro Tip: The smaller your sweet potato cubes, the faster they’ll cook. Try to keep them uniform in size so everything finishes at the same time.

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Step 2: Brown the ground beef

• Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the ground beef and break it apart with a wooden spoon.
• Cook for 5–7 minutes, until it’s fully browned and no longer pink.
• Season lightly with salt and pepper.
• Once browned, transfer the beef to a bowl and set aside. Leave about 1 tablespoon of fat in the skillet (drain any excess if needed).

Pro Tip: Don’t stir the beef too much in the first few minutes—it helps to let it sit and sear a bit for more flavor.

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Step 3: Sauté the veggies

• In the same skillet, add the remaining tablespoon of olive oil.
• Toss in the diced onion and cook for 2–3 minutes, until softened and slightly golden.
• Add the minced garlic and cook for another 30 seconds, just until fragrant.

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Step 4: Cook the sweet potatoes

• Add the diced sweet potatoes to the skillet and stir to coat them with the onion, garlic, and oil.
• Sprinkle in the smoked paprika, cumin, and chili powder (if using).
• Season with a pinch of salt and pepper.
• Pour in the 1/4 cup of water or broth.
• Cover the skillet with a lid (or foil) and let the sweet potatoes steam and cook for about 10–12 minutes, stirring occasionally, until fork-tender.

Pro Tip: If the pan starts to look dry before the sweet potatoes are soft, add a splash more water and re-cover.

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Step 5: Combine everything

• Once the sweet potatoes are tender, return the cooked ground beef to the skillet.
• Stir everything together well to combine.
• If you’re using spinach, toss it in now and cook for another 1–2 minutes, just until wilted.

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Step 6: Finish with cheese (optional)

• Sprinkle shredded cheese evenly over the top.
• Cover the skillet for 1–2 minutes to let the cheese melt, then uncover and remove from heat.
• Garnish with fresh parsley if desired.

Pro Tip: If you like a little crispy edge, you can pop the skillet under the broiler for 2–3 minutes instead of covering to melt the cheese—just make sure your skillet is oven-safe!

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Now your skillet is ready to serve! Grab some plates (or eat straight from the pan—no judgment here) and dig in.

Tips and Tricks for Success

• Use even-sized sweet potato cubes to ensure they cook evenly and on time.
• Don’t overcrowd the pan when browning the beef; give it space to sear properly.
• Cover the skillet while cooking sweet potatoes to speed up the softening process and keep moisture in.
• Taste and adjust seasoning at the end—sometimes a little extra salt or spice can bring the flavors together.
• For extra texture, add a handful of toasted nuts or seeds on top before serving.
• Let the skillet rest for a few minutes after cooking to allow flavors to meld.

Ingredient Substitutions and Variations

• Swap ground beef for ground turkey, chicken, or even plant-based crumbles for a different protein option.
• Use butternut squash or regular potatoes instead of sweet potatoes for a twist on the flavor profile.
• Add other veggies like bell peppers, zucchini, or mushrooms for extra color and nutrition.
• Replace smoked paprika and cumin with Italian seasoning or taco seasoning for a different flavor direction.
• For a dairy-free version, skip the cheese or use a plant-based alternative.
• Stir in some cooked quinoa or rice at the end to make the dish more filling and stretch servings.

Serving Suggestions

• I love serving this skillet with a simple dollop of sour cream or Greek yogurt on top to add a cool, creamy contrast.
• Pair it with a fresh green salad tossed in a light lemon vinaigrette to brighten up the meal.
• For extra heartiness, serve alongside warm crusty bread or garlic bread to soak up all the delicious juices.
• This dish also goes great with steamed broccoli or roasted Brussels sprouts on the side for more veggies.
• If you want to keep it low-carb, serve it over cauliflower rice or enjoy it straight from the skillet with a sprinkle of fresh herbs.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to prevent drying out.
• Alternatively, microwave in short bursts, stirring in between to heat evenly.
• If frozen, thaw overnight in the fridge before reheating.
• For best texture, avoid overcooking during reheating—just warm enough to enjoy.

Frequently Asked Questions

Can I use frozen sweet potatoes for this recipe?

Yes! Just thaw them first and drain any excess water so they don’t make the skillet soggy. Cooking time might be a little shorter since they’re partially cooked already.

What can I do if I don’t have smoked paprika?

You can substitute with regular paprika or a mix of paprika and a pinch of cumin for a similar warm flavor. Chili powder also works if you want a bit of heat.

Is this recipe freezer-friendly?

Absolutely! Cool completely, then store in an airtight container or freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.

Can I make this vegetarian?

Yes! Swap the ground beef for plant-based crumbles or cooked lentils for a delicious meat-free version.

How can I make this recipe spicier?

Add extra chili powder, a pinch of cayenne pepper, or some chopped jalapeños when cooking the onions. Adjust gradually to your heat preference.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!