Easy Sweet Potato and Ground Beef Skillet Recipe for Busy Nights

Let’s be honest there are nights when dinner feels like one more chore stacked on top of everything else. The dishes are already piling up, you’ve got 30 minutes before everyone’s starving, and takeout just feels… uninspired. That’s exactly why this sweet potato and ground beef skillet has earned a permanent place in my weekly rotation.

It’s hearty, cozy, and packed with smoky Tex-Mex flavor all made in one pan with ingredients I almost always have on hand. The natural sweetness of the potatoes balances perfectly with the savory beef and warm spices. It feels like comfort food, but it’s secretly packed with nutrients, fiber, and zero processed junk.

Whether you’re feeding kids who “don’t like sweet potatoes” (just wait), or trying to meal prep something easy for the week ahead, this skillet handles it all. And maybe the best part? You won’t be left with a mountain of pans in the sink when it’s over.

In this post, I’ll walk you through exactly how to make it, how to customize it to your taste (or pantry), and how to serve it up for everything from tacos to bowls. Let’s make dinner simpler and way more satisfying.

Table of Contents

Table of Contents

What You’ll Love About This Sweet Potato and Ground Beef Skillet

There’s a reason this recipe hits so many weeknight checkboxes it’s easy to make, easy to clean up, and even easier to love. But let’s break it down:

• It’s a one-pan wonder. That means less cleanup, more couch time. Enough said.
• Balanced flavors without trying too hard. The savory beef, naturally sweet potatoes, and zesty homemade Tex-Mex spices create real depth no flavor packet needed.
• Ridiculously flexible. No tomato sauce? Use salsa. Vegetarian night? Sub in black beans or lentils. Need it spicier? Hello jalapeños.
• Family-friendly (even picky eaters). The texture, warmth, and soft potato cubes have turned even the “what’s THAT?” kids into believers.
• Healthy-ish, but still cozy. Protein-packed, naturally gluten-free, and full of fiber it hits the wellness notes without feeling like a “health food” dinner.

And here’s something else: it reheats like a dream. In fact, some say it tastes better the next day, once the spices have had a chance to mingle.

Is this meal freezer-friendly?

Yes this sweet potato and ground beef skillet freezes surprisingly well. Just cool it completely, portion into freezer-safe containers, and reheat in a skillet with a splash of broth or water. It’s a great meal-prep option for busy weeks.

Ingredients You’ll Need

This sweet potato and ground beef skillet leans on pantry staples and simple produce. Here’s what to grab:

For the Skillet

• 1 lb ground beef (lean or 80/20 — your call)
• 1 medium yellow onion, diced
• 1 red bell pepper, chopped (orange or green work too)
• 2 medium sweet potatoes, peeled and cubed (¾-inch dice works best)
• 2 cloves garlic, minced
• 1 cup tomato sauce (or sub with crushed tomatoes or salsa)
• ½ cup beef broth (or water + bouillon cube in a pinch)
• 2 tbsp olive oil, for cooking

For the Tex-Mex Spice Blend

• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (add more for heat)
• ½ tsp onion powder
• ¼ tsp oregano
• Salt & black pepper, to taste

Optional Toppings (choose your own adventure)

• Shredded cheese (cheddar, Monterey jack)
• Sliced green onions
• Fresh cilantro
• Hot sauce or salsa
• Sour cream or Greek yogurt
• Squeeze of lime

Pro tip: Want to make it vegetarian? Sub the beef with 1.5 cups of cooked lentils or canned black beans and sauté with the same spices.

Can I use frozen sweet potatoes?

Yes just make sure to thaw and drain them first so they don’t steam the skillet. Fresh sweet potatoes will give you better texture and slight caramelization, but frozen can work in a time crunch.

How to Make This Sweet Potato and Ground Beef Skillet

One skillet. A few fresh ingredients. Here’s how to bring this cozy dinner to life no multitasking acrobatics required.

Step 1: Sauté the aromatics

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and chopped red bell pepper. Cook for 3–4 minutes until soft and fragrant.

Step 2: Brown the beef

Push the veggies to the side and add the ground beef. Break it up with a spatula as it cooks. Once browned (about 5–7 minutes), mix everything together. Drain any excess fat if needed.

Step 3: Spice things up

Sprinkle in all the Tex-Mex spices: cumin, smoked paprika, chili powder, onion powder, oregano, salt, and pepper. Stir to coat the meat and veggies evenly. Let the spices bloom for 1–2 minutes this is where the flavor gets real.

Step 4: Add sweet potatoes and liquids

Toss in your cubed sweet potatoes, then pour in the tomato sauce and broth. Stir gently to combine everything.

Step 5: Simmer and soften

Cover the skillet with a lid. Lower the heat to medium-low and simmer for 20–25 minutes, or until the sweet potatoes are fork-tender. Stir occasionally so nothing sticks.

Step 6: Finish and serve

Remove the lid, check seasoning, and let any excess liquid cook off for a few minutes if needed. Then it’s go-time. Serve hot with toppings like shredded cheese, sour cream, lime, or whatever makes your bowl feel right.

Bonus: This dish actually improves after sitting for a bit the flavors get even cozier. Great for make-ahead dinners or next-day lunches.

Can I bake this instead of using the stove?

Absolutely. After browning the beef and mixing in everything, transfer the skillet (if oven-safe) or contents into a baking dish. Cover with foil and bake at 375°F for 25–30 minutes, or until the potatoes are soft.

Topping & Serving Ideas: Make It Your Own

The beauty of this sweet potato and ground beef skillet is that it’s both complete on its own and wildly customizable. Here’s how you can turn it into something different every time:

Taco Night Remix

• Scoop it into warm tortillas (flour or corn)
• Top with shredded lettuce, avocado, salsa
• Add cheese and a drizzle of hot sauce for a Tex-Mex taco twist

Power Bowl Fuel

• Serve over quinoa, rice, or cauliflower rice
• Add chopped kale or baby spinach for greens
• Drizzle with a lime-yogurt dressing or chipotle sauce

Breakfast Vibes

• Crack in a few eggs during the last 5 minutes and let them poach in the steam
• Top with green onions and a sprinkle of cheese
• Serve with toast or tortilla chips for dipping

No matter how you serve it, this skillet meal keeps things simple but never boring.

What sides go well with this skillet?

It’s already a full meal, but if you want extras:

• A crisp side salad with lime vinaigrette
• Roasted corn or elote
• Warm tortillas or cornbread
• Black beans or refried beans

Make-Ahead, Storage & Reheat Tips

Let’s face it half the battle with weeknight meals is figuring out what’ll actually last in the fridge. Luckily, this sweet potato and ground beef skillet is a storage champ.

How to store it

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe bags or containers (label ‘em!) and freeze for up to 3 months.

When frozen, it becomes a super satisfying grab-and-heat option for busy weeks or lazy Sundays.

How to reheat

• Stovetop: Add a splash of broth or water, cover, and heat on low until warm about 5–7 minutes.
• Microwave: Microwave in 1-minute bursts, stirring between rounds to keep it even.
• Oven: Reheat in a covered baking dish at 350°F for 15–20 minutes.

Pro tip: If you’re reheating from frozen, let it thaw in the fridge overnight for best texture.

Can I prep it ahead of time?

Definitely. You can chop all your veggies and mix the spice blend in advance. Even better? Cook the full dish, refrigerate, and reheat throughout the week. It holds flavor like a dream.

This saucy base practically begs to be served with something hearty like a slice of Jiffy Mexican Cornbread to soak it all up.

Variations & Substitutions: Swap It, Flip It, Own It

One of the reasons this sweet potato and ground beef skillet stays on repeat? You can remix it a dozen ways without losing its soul. Here’s how to tailor it to your pantry, your mood, or your dietary goals:

Vegetarian or Vegan?

• Replace ground beef with:
  • Canned black beans, drained and rinsed
  • Cooked lentils (green or brown)
  • Crumbled tofu or tempeh for extra texture
• Use veggie broth instead of beef broth

Dairy-Free?

• Skip the cheese, or use a dairy-free version
• Try creamy avocado or vegan sour cream as toppings

Grain-Boosted?

• Stir in cooked quinoa or brown rice during the final 5 minutes for a more filling bowl
• Or serve over couscous for a different texture

Want more heat?

• Toss in chopped jalapeños or a pinch of cayenne with the spices
• Add a splash of chipotle sauce at the end

Out of sweet potatoes?

• Try butternut squash, Yukon golds, or even carrots in a pinch
• Adjust cooking time slightly based on density

Don’t overthink it. This skillet is more forgiving than most roommates you’ve ever had.

Craving something with regular potatoes? Try this Mexican Picadillo recipe

Why This Skillet’s a Keeper

Here’s the deal this sweet potato and ground beef skillet isn’t just a recipe you try once and forget. It’s one of those rare dinners that checks the boxes: it’s budget-friendly, flexible, naturally nutritious, and somehow manages to feel both comforting and vibrant.

It doesn’t require exotic ingredients or an hour of prep. It welcomes swaps, tolerates improvisation, and actually gets better with leftovers. In a sea of one-skillet meals that can end up bland or too mushy, this one brings real texture and flavor to the table.

If you’re someone who’s tired of dinner drama and just wants something solid, satisfying, and a little bit spicy this dish delivers. No gimmicks, no weird techniques, just real food done right.

Can I make this in the slow cooker?

Yes, with a tweak. Brown the beef first, then toss everything (except toppings) into a slow cooker. Cook on LOW for 4–5 hours or HIGH for 2–3 until sweet potatoes are tender. It won’t caramelize the same, but the flavor’s still on point.

Always cook ground beef to an internal temperature of 160°F, according to USDA safety guidelines.

conclusion:

Dinner doesn’t have to be dramatic. Sometimes, it just needs to be doable and deeply satisfying. This sweet potato and ground beef skillet hits that rare balance: full of flavor, low on effort, endlessly adaptable.

Whether you’re feeding a table full of picky eaters, meal-prepping for the week, or just craving something that tastes like comfort without slowing you down, this dish shows up every time.

If you give it a try, I’d love to hear how you made it your own. Drop a comment, share your tweaks, or pass it along to someone who needs a new weeknight hero in their kitchen.

Feeling creative? Use Sweet Potato as a topping for a homemade twist on Taco Bell’s Mexican Pizza cheesy, spicy, and totally fun

Frequently Asked Questions