If you need a quick, flavorful weeknight dinner, try this Ground Beef & Sweet Potato Skillet. It’s loaded with southwest seasoning, comforting, and ready in about 30 minutes.
Table of Contents
- Why Make This Ground Beef And Sweet Potato Skillet
- Ingredients Needed
- Recipe Variations
- Steps To Make This Recipe
- Recipe FAQs
- Recipe Tips
- Recipe Pairings
- Other Ground Beef Recipes To Try
- Beef and Sweet Potato Skillet Recipe
Why Make This Ground Beef And Sweet Potato Skillet
This one-pan meal pairs savory ground beef with naturally sweet diced sweet potatoes for a hearty, balanced dinner. It’s simple to prepare, fridge-friendly for leftovers, and brightened by a smoky chipotle crema. It works well for busy weeknights when you want something satisfying without a lot of fuss.
Ingredients Needed
Ground beef: I use 90–93% lean for good flavor with less excess fat. Ground turkey, chicken, or venison are fine swaps.
Beef broth: A low-sodium, good-quality broth helps cook the potatoes and build flavor. Chicken or vegetable broth can be used instead.
Sweet potatoes: Peel and dice. Yukon or russet potatoes also work; adjust cooking liquid as needed.
Chipotle peppers in adobo: Add smoky heat to the skillet and the crema. You can substitute chipotle powder if needed.
Seasonings: Chili powder, ground cumin, salt, and black pepper provide the southwest profile.
Canned diced tomatoes: Any variety—classic, fire-roasted, or with jalapeño—works well.
Full ingredient amounts are in the recipe card below.
Recipe Variations
Swap proteins: use leaner or fattier ground beef (drain as needed) or try ground turkey, chicken, or venison. Swap broths: chicken or vegetable broth are acceptable. Swap potatoes: use white or Yukon potatoes. For a dairy-free crema, use plain dairy-free yogurt or a cashew-based sauce. Replace honey in the crema with maple syrup if preferred.
Steps To Make This Recipe
Step One. Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion, breaking the meat up with a spoon. Stir in half the seasoning mix. When browned, add minced garlic and cook 1 minute. Transfer the beef to a plate.
Step Two. Add diced sweet potatoes, chopped bell pepper, canned tomatoes, the remaining seasonings, chipotle, and beef broth. Stir, cover, and reduce heat to a simmer. Cook 15–20 minutes, or until the sweet potatoes are tender.
Step Three. While the potatoes cook, blend the crema: combine chipotle in adobo, sour cream (or Greek yogurt), honey, cilantro, and salt in a blender or with an immersion blender. Set aside.
Step Four. Return the cooked beef to the skillet and stir to combine. Allow to heat through, then top with shredded cheese and sliced jalapeño. Cover briefly until the cheese melts. Drizzle the chipotle crema over servings and garnish with cilantro and lime if desired.
Leftovers: store in an airtight container in the refrigerator for up to 4 days, or freeze up to 2 months.
Recipe FAQs
Yes. This skillet reheats well—portion into containers for easy lunches or dinners throughout the week.
Add corn, black beans, mushrooms, or extra peppers. Add those when you combine the bell peppers so they cook through with the potatoes.
Recipe Tips
Cover while simmering. The lid traps steam from the tomatoes and broth to cook the potatoes evenly. Finish with brightness. A squeeze of lime, fresh cilantro, or extra crema lifts the flavors.
Recipe Pairings
This skillet works well on its own but pairs nicely with a crisp salad or simple greens for a complete meal.
Other Ground Beef Recipes To Try
Dinner
Ground Beef Stir Fry
Dinner
Ground Beef Fajitas
Soups
Slow Cooker Hamburger Soup
Dinner
Meatballs and Rice
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Beef and Sweet Potato Skillet
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Equipment
-
heavy bottomed skillet
-
sharp knives
Ingredients
- 1 tsp olive oil
- 1 lb lean ground beef
- 2 Tbsp chili powder
- 2 tsp ground cumin
- ½ tsp salt
- ½ tsp black pepper
- 2 garlic cloves, minced
- 2 cup sweet potatoes, peeled and diced
- 1 small bell pepper, chopped
- ¼ cup yellow onion, diced
- 1 Tbsp chipotle pepper in adobo, chopped
- 15 oz can diced tomatoes
- ⅓ cup beef broth
- ½ cup shredded cheese
- 1 jalapeño, sliced
- 1 lime, cut into slices for garnish
Chipotle Crema
- 1½ Tbsp chipotle pepper in adobo
- ½ cup sour cream
- ¼ tsp salt
- 1 tsp honey
- 3 Tbsp cilantro
Instructions
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Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion and crumble the beef with a wooden spoon. Add half of the seasoning mix. When the beef is browned, add the garlic and cook for one minute. Pour the meat out onto a plate or bowl.
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Add the diced sweet potatoes, bell peppers, onions, canned tomatoes, chipotle, broth, and the remaining seasonings. Stir, cover, and simmer 15–20 minutes or until the potatoes are tender.
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While the potatoes cook, make the crema: blend the chipotle, sour cream, honey, cilantro, and salt until smooth. Set aside.
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Return the beef to the sweet potato mixture and stir to combine. Top with cheese and jalapeño, cover until the cheese melts, then drizzle with crema. Garnish with cilantro and lime if desired. Serve and enjoy!
Notes
Any canned diced tomato variety (Rotel, fire-roasted, etc.) works well.
Plain Greek yogurt can substitute for sour cream.
Tip: freeze leftover chipotle in adobo in a small zip-top bag for future use.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze up to 2 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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