Ground Beef and Sweet Potato Skillet

This vibrant one-pan Ground Beef and Sweet Potato Skillet combines lean ground beef with tender diced sweet potatoes, bell peppers, onions, garlic, and bold spices like cumin and chili powder. Simmered with fire-roasted tomatoes for depth, it’s a nutritious, flavorful dinner ready in about 35 minutes—healthy comfort food at its easiest!

Why You’ll Love This Recipe

You’ll adore this recipe because it’s incredibly simple yet packs massive flavor in every bite. Everything cooks in one skillet, meaning minimal cleanup and maximum convenience for hectic evenings.

The lean ground beef provides satisfying protein, while sweet potatoes add natural sweetness, fiber, and vitamins to balance the savory spices. It’s family-friendly—kids love the mild Tex-Mex taste without being too spicy—and it’s naturally gluten-free.

Plus, it’s versatile: serve it as is for a low-carb option, over rice for heartier meals, or even as a taco filling. It’s wholesome, budget-friendly, and feels like a home-cooked hug without hours in the kitchen.

Yield: 4 servings

Ground Beef and Sweet Potato Skillet

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Savory one-pan skillet with seasoned ground beef, tender sweet potatoes, and Tex-Mex spices—easy, healthy, and delicious!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 tablespoon olive oil
• 1 lb lean ground beef
• 1 medium onion, diced
• 2-3 cloves garlic, minced
• 1 large red bell pepper, diced
• 2 medium sweet potatoes (about 4 cups diced, peeled or unpeeled)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (4 oz) can diced green chiles, drained
• 2 teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• Optional: ½ cup shredded cheese, fresh cilantro, lime wedges for serving

Instructions

1. Get everything ready and excited! Grab your large skillet (cast iron or nonstick works great) and heat the olive oil over medium-high heat. While it warms, dice your onion, bell pepper, garlic, and sweet potatoes into bite-sized pieces—small cubes help everything cook evenly and fast.
2. Sizzle the aromatics first. Toss in the diced onion and cook for 2-3 minutes until it softens and smells amazing, stirring occasionally so it doesn't burn.
3. Add the garlic magic. Stir in the minced garlic and cook for another 30-60 seconds until fragrant—your kitchen will smell incredible!
4. Brown the beef like a pro. Add the ground beef, breaking it up with a wooden spoon or spatula. Cook for 5-7 minutes until it's no longer pink and nicely browned. Season with a pinch of salt and pepper here. If there's excess grease, carefully drain it off.
5. Spice it up! Sprinkle in the chili powder, cumin, smoked paprika, and more salt/pepper to taste. Stir everything well so the spices coat the beef evenly—this is where the flavor builds!
6. Bring in the veggies. Add the diced sweet potatoes and bell pepper. Give it a good stir to combine, letting the veggies soak up those tasty spices for 2-3 minutes.
7. Add the saucy elements. Pour in the fire-roasted diced tomatoes (with juices) and drained green chiles. Stir thoroughly—if it looks a bit dry, add a splash (about ¼ cup) of water or broth to help create steam.
8. Simmer to perfection. Reduce heat to medium-low, cover the skillet, and let it gently bubble for 12-15 minutes. Stir every 4-5 minutes so nothing sticks. The sweet potatoes should become fork-tender and the flavors meld beautifully.
9. Check and finish. Taste and adjust seasoning—maybe a bit more salt, cumin, or even a squeeze of lime for brightness. If you love cheese, sprinkle it on top now, cover for 1-2 minutes until melty.
10. Serve and enjoy the compliments! Dish it up hot, garnished with fresh chopped cilantro and lime wedges. Pair with rice, tortillas, avocado, or just eat it straight from the skillet—it's that good!

Notes

This recipe is naturally gluten-free and dairy-free (omit cheese). It's high in protein and veggies, making it a balanced meal. Adjust spice to your family's preference—start mild for kids. For meal prep, it reheats wonderfully and tastes even better the next day as flavors deepen.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 395Total Fat 18gSaturated Fat 6gUnsaturated Fat 12gCholesterol 102mgSodium 259mgCarbohydrates 23gFiber 5gSugar 9gProtein 35g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks:

• Dice the sweet potatoes into small, even ½-inch cubes so they cook quickly and evenly without staying crunchy.
• Use lean ground beef (90% or higher) to avoid excess grease; if using fattier beef, drain it after browning.
• For extra tenderness, cover the skillet during the simmering step to steam the potatoes.
• Taste and adjust seasoning at the end—spices can mellow as it cooks.
• Add a splash of water or broth if it looks dry before the potatoes soften.
• For a cheesy finish, sprinkle shredded cheddar or Mexican blend on top and cover for 2 minutes to melt.
• Fresh cilantro and a squeeze of lime brighten it up right before serving.

Ingredients Notes

• Ground beef: Opt for lean (85-93% lean) for less grease and healthier fat content; grass-fed adds richer flavor if available.
• Sweet potatoes: Choose firm, medium-sized ones with bright orange flesh for the best sweetness and texture—they’re the star here, providing carbs, beta-carotene, and natural sweetness that offsets the spices.
• Bell pepper: Red or yellow adds color and mild sweetness; green works but is less sweet.
• Onion and garlic: Fresh is key for aromatic depth—yellow or red onion both shine.
• Spices (chili powder, cumin, smoked paprika): These create that irresistible Tex-Mex vibe; adjust heat with more chili powder or add cayenne for kick.
• Fire-roasted diced tomatoes: They bring smoky flavor and acidity; regular diced tomatoes work if that’s what you have.
• Green chiles: Mild canned ones add tang without much heat; drain them to control moisture.
• Olive oil: For sautéing—extra virgin adds nice flavor.

Variations and Substitutions

• Protein swap: Use ground turkey or chicken for a lighter version, or ground pork for richer taste. For vegetarian, try plant-based crumbles or black beans.
• Veggie boosts: Add zucchini, corn, carrots, or Brussels sprouts for more volume and nutrition.
• Spice level: Mild? Reduce chili powder and skip green chiles. Spicy? Add jalapeño, chipotle, or hot sauce.
• Cheese lovers: Top with cheddar, pepper jack, or cotija for creaminess.
• Low-carb/keto: Skip or reduce sweet potatoes, bulk with cauliflower or extra veggies.
• Mexican twist: Stir in taco seasoning, black beans, or corn for a taco skillet vibe.
• Italian flair: Swap spices for oregano and Italian seasoning, add marinara instead of tomatoes.
• Make it creamy: Stir in a dollop of sour cream or Greek yogurt at the end.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth to revive moisture, or microwave in 1-2 minute intervals, stirring halfway.

This dish freezes well—portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

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