This hearty Ground Beef and Sweet Potato Skillet brings together savory beef and naturally sweet potatoes in one simple pan. I grew up watching my mother make skillets like this on our family farm in the Midwest, where one-pan meals meant more time gathering around the table and less time scrubbing dishes. There’s something magical about the way the sweet potatoes soak up all those wonderful spices while the beef gets perfectly browned and crumbly. My grandmother always said the best meals are the ones that don’t keep you chained to the stove, and this recipe proves her right every single time. The smell alone – that combination of cumin, paprika, and garlic – takes me right back to Sunday suppers in her cozy farmhouse kitchen. Time to get that skillet heated up!
What Makes This Ground Beef and Sweet Potato Skillet So Special
This recipe has earned its place in my kitchen rotation for over twenty years now, and it’s become one of those dishes my children request whenever they come home for a visit. The Ground Beef and Sweet Potato Skillet combines everything I love about practical Midwest cooking – simple ingredients that deliver big flavor without requiring fancy techniques.
Here’s why this skillet keeps winning hearts:
- Ready in just 30 minutes – Perfect for those evenings when everyone’s hungry and patience is running thin
- One-pan simplicity – I can’t overstate how much I appreciate having only one skillet to wash after dinner
- Balanced nutrition – You’re getting quality protein, complex carbohydrates, and plenty of fiber all in one dish
- Customizable for any taste – Add beans, cheese, peppers, or keep it simple – this recipe adapts beautifully
- Meal prep friendly – Makes wonderful leftovers that actually taste better the next day
- Budget-conscious – Uses affordable, accessible ingredients you probably already have on hand
After years of making this dish for my family and friends, I’ve learned it’s the kind of recipe that makes everyone feel cared for without leaving the cook exhausted.
Ingredient Spotlight
Lean ground beef forms the protein foundation of this skillet, and I always choose 90% lean for the perfect balance between flavor and nutrition – it has just enough fat to keep everything moist without leaving grease pooling in the pan.
Sweet potatoes bring natural sweetness and a gorgeous orange color to the dish, plus they’re loaded with vitamin A and fiber that keeps you satisfied for hours.
Onion and garlic create that aromatic base that makes the whole house smell incredible, and I’ve found that cooking the onion until it’s truly translucent makes all the difference in the final flavor.
Cumin and paprika are my go-to spice combination for this Ground Beef and Sweet Potato Skillet because they add warmth and depth without overwhelming the natural sweetness of those potatoes.
Olive oil helps everything cook evenly and prevents sticking, though when I use ground turkey instead of beef, I add a bit more since turkey is so lean.
Beef broth helps steam the sweet potatoes to perfect tenderness and creates a light sauce that ties everything together – water works in a pinch, but the broth adds an extra layer of richness.
Bell peppers add a pop of color and a slight crunch when stirred in during the last few minutes, and my family always requests the red ones for their sweetness.
Black beans boost the protein and fiber even more while adding a creamy texture that complements the sweet potatoes beautifully.
How to Make Ground Beef and Sweet Potato Skillet
Step 1. I always start by heating my large 12-inch cast-iron skillet over medium-high heat with the olive oil, giving it about a minute to get properly hot before adding anything else.
Step 2. Add your diced onion to the hot oil and cook for 3-4 minutes, stirring occasionally – Betty’s tip: the onion should be translucent and starting to soften before you move on.
Step 3. Stir in the minced garlic and let it cook for just 30 seconds until fragrant; I’ve learned that any longer and it starts to burn and turn bitter.
Step 4. Add the ground beef to the skillet, breaking it up with your wooden spoon as it cooks, and let it brown for 5-7 minutes – after years of making this, I know the beef is ready when you see no more pink and it’s nicely crumbled.
Step 5. While the beef cooks, peel and cube your sweet potatoes into uniform ½-inch pieces so they cook evenly, which is the key I discovered to preventing some pieces from being mushy while others stay hard.
Step 6. Once your beef is browned, add the cubed sweet potatoes directly to the skillet and sprinkle all your spices – cumin, paprika, chili powder, salt, and pepper – over everything, stirring well to coat every piece.
Step 7. I typically pour in about ¾ cup of beef broth at this point, then reduce the heat to medium-low, cover the skillet, and let everything simmer for 12-15 minutes, stirring occasionally to prevent sticking.
Step 8. If you’re adding bell peppers or black beans, stir them in during the last 5 minutes of cooking so they heat through without getting mushy.
Step 9. Betty always removes the lid for the final 2-3 minutes to let any excess moisture evaporate, which gives you a perfectly textured skillet instead of a soupy mess.
Step 10. My family prefers when I sprinkle shredded cheddar over the top at the very end, cover it for a minute until melted, then garnish with fresh cilantro before serving.
Keeping This Ground Beef and Sweet Potato Skillet Fresh
I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for up to 3 days. The flavors actually deepen overnight, which is why my husband often sneaks the leftovers for lunch the next day. Betty’s method is to let the skillet cool completely before transferring to containers, which prevents condensation that can make everything soggy.
This Ground Beef and Sweet Potato Skillet freezes surprisingly well if you want to make a double batch for future meals. I portion it into freezer-safe containers, leaving about an inch of headspace for expansion, and it keeps beautifully for up to 3 months. Through trial and error, I learned not to add the cheese before freezing – it’s better to add fresh cheese when you reheat.
For the best texture, I reheat leftovers in a skillet over medium heat with a splash of water or broth to refresh the moisture, stirring occasionally until heated through. The microwave works in a pinch (I use 2-3 minutes on medium power), but stovetop reheating gives you back that slightly caramelized texture on the sweet potatoes that makes this dish so special.
Perfect Partners for Ground Beef and Sweet Potato Skillet
Simple green salad with vinaigrette – The crisp, acidic greens cut through the richness of the beef and provide a refreshing contrast to the sweet potatoes’ natural sugars.
Steamed broccoli with lemon – I love how the bright, slightly bitter broccoli balances the sweetness in this skillet, plus it adds even more nutrition to an already healthy meal. If you want something heartier, try my garlic butter chicken with broccoli for inspiration on seasoning your vegetables.
Warm cornbread or dinner rolls – There’s something about having bread to soak up those flavorful juices that makes the meal feel complete, especially on chilly evenings.
Fresh avocado slices – My family insists on adding creamy avocado on top, which adds healthy fats and a cooling element that complements the warm spices beautifully.
Roasted Brussels sprouts – These bring a nutty, caramelized flavor that pairs wonderfully with the cumin and paprika in the Ground Beef and Sweet Potato Skillet.
Crisp coleslaw – The crunchy, tangy slaw provides textural contrast and cuts through the heartiness of the dish, making it perfect for summer gatherings.
Simple rice pilaf – If you’re looking to stretch this meal even further, serve it alongside rice. The grains soak up all those delicious juices from the skillet.
FAQs
Many home cooks find success with preparing this dish up to 2 days in advance and storing it in the refrigerator – I actually think it tastes even better after the flavors have had time to meld together overnight.
To prevent this issue, make sure you’re cutting the sweet potatoes into uniform ½-inch cubes and giving them the full 12-15 minutes of covered simmering time with enough liquid in the pan.
I recommend using ground turkey as a leaner alternative, though you’ll want to add an extra tablespoon of olive oil since turkey has less natural fat than beef – Betty’s solution is to watch it carefully so it doesn’t dry out.
More High-Protein Skillet Recipes You’ll Love
If you enjoyed this Ground Beef and Sweet Potato Skillet, you’ll want to try some of my other hearty one-pan meals. My meal prep ground beef veggie skillet is another weeknight favorite that comes together quickly. For something with a Korean twist, my ground beef bulgogi bowls deliver incredible flavor in about the same amount of time. And if you’re looking for more sweet potato inspiration, my high-protein ground beef with potatoes recipe is comfort food at its finest. These recipes all share that same one-pan convenience that makes cleanup a breeze while keeping your family well-fed and happy.
Hearty Ground Beef and Sweet Potato Skillet
Ingredients
Equipment
Method
- Heat olive oil in a large 12-inch skillet over medium-high heat for about 1 minute until properly hot.
- Add diced onion and cook for 3-4 minutes, stirring occasionally, until translucent and starting to soften.
- Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
- Add ground beef, breaking it up with a wooden spoon as it cooks, and brown for 5-7 minutes until no pink remains.
- While beef cooks, peel and cube sweet potatoes into uniform 1/2-inch pieces for even cooking.
- Add cubed sweet potatoes to the skillet with browned beef. Sprinkle cumin, paprika, chili powder, salt, and pepper over everything and stir well to combine.
- Pour in 3/4 cup beef broth, reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until sweet potatoes are fork-tender.
- If using bell peppers or black beans, stir them in during the last 5 minutes of cooking to heat through.
- Remove lid and cook for an additional 2-3 minutes to allow excess moisture to evaporate.
- If desired, sprinkle shredded cheese over the top, cover until melted, then garnish with fresh cilantro or parsley before serving.
