This ground beef and sweet potato skillet is one of those meals you can throw together without thinking too hard. It’s simple, filling, and full of flavor. Everything cooks in one pan, and it’s perfect for nights when you want something hearty but not heavy. The sweet potatoes give you a little natural sweetness, and the beef keeps it satisfying.
Why I Love This Recipe
The first time I made this, I had one sweet potato left, some ground beef in the fridge, and zero dinner ideas. I threw them together and was surprised by how good it turned out. Now I make it almost every week.
- It’s a one-pan wonder
- Uses simple, easy-to-find ingredients
- Ready in under 30 minutes
- Great for leftovers
- Feels cozy but still light
Servings: 4
Cook Time: 30 minutes
Macros (Per Serving – Approximate)
- Calories: 410
- Protein: 25g
- Carbs: 28g
- Fat: 22g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Sweet potatoes caramelize when cooked properly, bringing out their sweetness and balancing the savory beef. Cooking everything in one skillet lets the flavors build on each other — the onions and peppers soften in beef drippings, while the spices cling to every bite.
Common Mistakes
- Cutting sweet potatoes too big — they won’t cook evenly
- Not draining excess fat — too greasy
- Undercooking the sweet potatoes — they should be tender and a little crispy
- Overcrowding the skillet — it’ll steam instead of brown
What You’ll Need
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 bell pepper (any color), diced
- 2 cups sweet potatoes, peeled and cut into ½-inch cubes
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons water (for steaming)
- Juice of ½ lime
- Fresh chopped cilantro for garnish
Pro Tips
- Use lean ground beef to keep it from being too greasy
- Dice sweet potatoes small for faster cooking
- Deglaze the pan with a splash of water if anything sticks
- Add a fried egg on top if you want to level it up
- Let it sit for a minute before serving — flavors settle in better
Tools Needed
- Large skillet with lid
- Cutting board and knife
- Wooden spoon or spatula
- Small bowls for prepping ingredients
Substitutions and Variations
- Swap ground beef for ground turkey or chicken
- Use white or red potatoes instead of sweet potatoes
- Add spinach or kale at the end for more greens
- Sprinkle shredded cheese on top for a melty finish
- Use taco seasoning if you don’t have individual spices
Make Ahead Tips
You can dice the sweet potatoes and chop all the veggies ahead of time. Store them in airtight containers in the fridge for up to 3 days. Reheat the full dish in a skillet or microwave.
How to Make It
Step 1: Cook the Ground Beef
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 pound ground beef and cook for 5–7 minutes, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
Step 2: Add Onion and Bell Pepper
Add 1 diced yellow onion and 1 diced bell pepper to the beef. Cook for 3–4 minutes until softened.
Step 3: Add Sweet Potatoes and Spices
Add 2 cups of peeled and cubed sweet potatoes to the skillet. Sprinkle with 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, ¾ teaspoon salt, and ¼ teaspoon black pepper. Stir well to coat everything.
Step 4: Cover and Steam
Pour in 2 tablespoons water, cover the skillet with a lid, and reduce heat to medium-low. Let it steam for 8–10 minutes until the sweet potatoes are fork-tender.
Step 5: Finish and Serve
Squeeze in the juice of ½ lime and give everything a final stir. Top with chopped fresh cilantro and serve hot in bowls.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat or in the microwave. This also freezes well for up to 2 months.
What to Serve With
- A simple side salad
- Warm tortillas or flatbread
- Fried egg on top
- Avocado slices or guacamole
- Hot sauce or Greek yogurt for extra creaminess
FAQ
Can I make this ahead of time?
Yes! It reheats really well, and the flavors deepen overnight.
What if I don’t have a lid for my skillet?
Cover it with foil or a large baking sheet to help steam the potatoes.
Can I use frozen sweet potatoes?
Fresh is better for texture, but frozen works in a pinch. Don’t thaw — just toss them in and adjust cook time.
Is this spicy?
Not really. It’s smoky and flavorful, but not hot. Add cayenne if you want some heat.
Can I add cheese?
Totally. Shredded cheddar or Monterey Jack on top is delicious.
Give It a Try
This skillet is cozy, satisfying, and so easy to pull off. Try it for your next weeknight dinner and let me know how it turns out in the comments!