This ground beef and sweet potato recipe is warm, a little smoky, and comes together in one skillet. The sweet potatoes cook until they're just tender, the beef gets nicely browned and seasoned, and everything gets topped with melty cheese.
I've been making this on repeat lately because it's stupid easy and my family actually eats it without complaints. You can serve it over rice, scoop it into tortillas, or just eat it straight from the pan with a fork.
If you want more skillet recipes make sure to try my Tex-Mex ground beef and potato skillet and cheesy taco pasta skillet.
Quick Answer
- Prep time: 10 minutes
- Cook time: 20 minutes
- Texture: tender sweet potato cubes, savory ground beef, melted cheese
- Flavor: smoky and mildly spicy with a hint of sweetness
- Best for: busy weeknights, meal prep, feeding picky eaters
- Method: one pan stovetop (sweet potatoes get microwaved first to save time)
This is a simple one-pan dinner with seasoned ground beef, tender sweet potatoes, salsa, and cheddar cheese that comes together in 30 minutes.
Jump to:
The ingredients
Nothing fancy here. Just grab what you need and you're halfway done.
For the skillet:
- Olive oil - or any neutral oil you have
- White onion - yellow onion works too
- Sweet potatoes - peeled and diced into small cubes (this matters!)
- Ground beef - I use 85/15 but leaner works
- Garlic - fresh cloves, minced
- Tex mex seasoning - store-bought or make your own
- Ground cumin - adds that smoky depth
- Salt and pepper - season to your taste
- Salsa - this is your sauce, so pick one you like
- Shredded cheddar cheese - the melty finale
For serving:
- Fresh cilantro
- Lime wedges
Notes:
- Cut your sweet potatoes into ½-inch cubes. Any bigger and they won't cook evenly. Any smaller and they'll turn to mush.
- If you're using 80/20 ground beef, you'll probably want to drain the grease after browning. Leaner beef doesn't need it.
- The salsa is doing double duty as both seasoning and sauce. I usually use medium, but mild works if you're feeding kids.
- No tex mex seasoning? Use 1 tablespoon chili powder + ½ teaspoon paprika + a pinch of oregano instead.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the ground beef and sweet potato
Step 1: Microwave the sweet potatoes
Place the diced sweet potatoes in a microwave-safe bowl with 2 tablespoons of water. Cover with a plate or damp paper towel and microwave for 3 to 4 minutes until they're just fork-tender. Drain and set aside.
Why this step matters: Sweet potatoes take forever to cook on the stovetop. Microwaving them first cuts your cooking time way down and stops them from turning into baby food later.
Step 2: Soften the onion
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes, stirring occasionally, until it softens and smells good.
Step 3: Brown the ground beef
Crumble the ground beef into the skillet. Break it up with a wooden spoon as it cooks. Brown for 6 to 7 minutes until there's no pink left. If you've got a pool of grease, drain it.
What I learned the hard way: Don't skip draining if your beef is fatty. Nobody wants a greasy dinner.
Step 4: Season everything
Stir in the minced garlic, tex mex seasoning, cumin, salt, and pepper. Cook for 30 seconds, stirring constantly, so the garlic doesn't burn and the spices wake up.
Sensory cue: You'll smell the cumin hit the pan right away. That toasty, warm smell means you're on track.
Step 5: Add sweet potatoes and salsa
Add the pre-cooked sweet potatoes and salsa to the skillet. Stir well and simmer uncovered for 5 to 7 minutes. The sweet potatoes will finish cooking and the sauce will thicken.
Testing note: I tried skipping the microwave step once and just threw raw sweet potatoes in at this point. Big mistake. They took 20+ minutes to get tender and some pieces were still hard. Just microwave them first.
Step 6: Melt the cheese
Sprinkle the shredded cheddar evenly over the top. Cover with a lid and let it sit for 2 minutes so the cheese melts.
Step 7: Finish and serve
Remove from heat. Top with fresh cilantro and serve with lime wedges on the side.
Sophie's Tips
- Cut consistently: Sweet potato cubes need to be the same size or some will be mushy while others are still hard.
- Test for doneness: The sweet potatoes are ready when you can cut through them with the side of a spoon but they still hold their shape.
- Cheese swap: Pepper jack adds a kick, Monterey jack keeps it mild, or use a Mexican blend.
- Make it spicier: Dice up a jalapeño and throw it in with the onions, or use hot salsa.
Variations
Add more veggies: Diced bell peppers or frozen corn both work great. Add them when you add the sweet potatoes.
Use black beans: A drained can of black beans makes it heartier. Stir them in with the salsa.
Switch the protein: Ground turkey or ground chicken work, but the flavor won't be as rich. Ground pork is good too.
Different sauce: Swap the salsa for a can of fire-roasted tomatoes or diced tomatoes with green chiles.
Make it dairy-free: Skip the cheese or use a plant-based shredded cheese.
Grain-free option: Serve it over cauliflower rice instead of regular rice.
Serving Ideas
This ground beef and sweet potato recipe is super flexible. Here's how I usually serve it:
- Taco bowls: Serve over white rice or cilantro lime rice with all the toppings (sour cream, guacamole, shredded lettuce, hot sauce).
- Stuffed sweet potatoes: Bake whole sweet potatoes, split them open, and fill them with this mixture.
- Tacos or burritos: Scoop into soft flour tortillas or hard taco shells.
- Nachos: Use it as a nacho topping with chips, extra cheese, and jalapeños.
- On its own: Just eat it from the skillet with a dollop of sour cream and a squeeze of lime.
- Meal prep bowls: Divide into containers with rice and veggies for grab-and-go lunches.
Storage Tips
Refrigerator: Let the skillet cool down completely, then transfer to an airtight container. It'll keep in the fridge for 4 to 5 days.
Freezer: This freezes beautifully. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a skillet over medium heat with a splash of water or broth to keep it from drying out. You can also microwave it, but stovetop gives you better texture.
Make-ahead tip: Cook the whole thing, let it cool, and portion it out for the week. The flavors actually get better after a day in the fridge.
FAQ
Can I use regular potatoes instead of sweet potatoes?
Absolutely. Russet or Yukon gold potatoes work just fine. Cut them into ½-inch cubes and microwave them the same way. You'll lose that hint of sweetness, but the dish will still be really good.
Do I have to microwave the sweet potatoes first?
No, but I highly recommend it. If you skip the microwave, add the raw sweet potato cubes after browning the beef and give them 15 to 20 minutes to cook through. You'll also need to add about ¼ cup of water or broth so they don't dry out or burn.
What if I don't have tex mex seasoning?
Just use 1 tablespoon chili powder, ½ teaspoon paprika, ¼ teaspoon garlic powder, and a pinch of oregano. Taco seasoning also works.
Ground Beef and Sweet Potato
Equipment
- Large skillet (10 to 12 inches)
- Microwave-safe bowl
- Wooden spoon
- Lid for skillet
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion diced
- 2 medium sweet potatoes peeled and diced into ½-inch cubes
- 1 pound ground beef 85/15 or 90/10
- 3 cloves garlic minced
- 1 tablespoon tex mex seasoning
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup salsa mild, medium, or hot
- 1 cup shredded cheddar cheese
- Fresh cilantro and lime wedges for serving
Instructions
- Add the diced sweet potatoes to a microwave-safe bowl with 2 tablespoons of water. Cover the bowl with a plate or damp paper towel and microwave on high for 3 to 4 minutes until the potatoes are just tender when pierced with a fork. Drain any remaining water and set the bowl aside.
- Warm the olive oil in a large skillet (10 to 12 inches) over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add the ground beef to the skillet with the onion. Use a wooden spoon to break the beef into small crumbles as it cooks. Continue cooking for 6 to 7 minutes, stirring now and then, until the beef is browned and no pink remains. If there's a lot of grease in the pan, carefully drain it off.
- Stir in the minced garlic, tex mex seasoning, ground cumin, salt, and pepper. Cook for about 30 seconds, stirring constantly, until the garlic becomes fragrant and the spices are toasted.
- Add the pre-cooked sweet potatoes and salsa to the skillet. Stir everything together well. Let the mixture simmer uncovered for 5 to 7 minutes, stirring occasionally, until the sweet potatoes are fully tender and the sauce has thickened slightly.
- Sprinkle the shredded cheddar cheese evenly over the top of the skillet. Cover the skillet with a lid and let it sit for 2 minutes so the cheese melts completely.
- Remove the skillet from the heat. Top with fresh cilantro and serve immediately with lime wedges on the side.
Notes
- Sweet potato size matters: Cut the sweet potatoes into uniform ½-inch cubes so they cook evenly. Bigger pieces will stay hard, smaller pieces will turn mushy.
- Don't skip the microwave: Pre-cooking the sweet potatoes in the microwave saves you 15+ minutes of stovetop time and keeps them from getting mushy later.
- Pick a salsa you like: The salsa is doing a lot of work here as both seasoning and sauce. Use one that tastes good on its own.
- Add extra veggies: Diced bell peppers, frozen corn, or a can of drained black beans all make great additions. Add them when you add the sweet potatoes.
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