One-Skillet Beef and Sweet Potato

Of all the recipes that have graced my kitchen, there are a select few that become part of the very fabric of our weekly routine. This One-Skillet Beef and Sweet Potato recipe isn’t just one of them; it’s the reigning champion. I remember the first time I made it, I was caught in the usual weeknight whirlwind – homework supervision, a mountain of laundry, and that looming question: “What’s for dinner?” I needed something fast, something that wouldn’t leave me with a sink full of dishes, and most importantly, something my entire family, including my notoriously picky eater, would actually enjoy. I grabbed a skillet, some ground beef, and the sweet potatoes that had been sitting on the counter, and what happened next was pure, unadulterated kitchen magic. The aroma that filled the house was incredible—a warm, savory scent of seasoned beef mingling with the earthy sweetness of the potatoes and a hint of smoky spice. When I brought the vibrant, colorful skillet to the table, a rare silence fell over the dinner rush. Then came the praise. My husband, who loves hearty meals, was impressed by how satisfying it was. My kids, who usually push vegetables around their plates, were devouring the “orange cubes” with gusto. It was a home run. Since that day, this dish has become our go-to for busy nights, a reliable and delicious meal that feels like a warm hug in a bowl. It’s a testament to the idea that simple, wholesome ingredients can come together to create something truly spectacular with minimal fuss and maximum flavor.

Ingredients

• 1 tablespoon Extra Virgin Olive Oil: This is the heart of our sauté. A quality extra virgin olive oil provides a healthy fat base, preventing the ingredients from sticking and adding a subtle, fruity note that complements the other flavors.
• 1.5 lbs Lean Ground Beef (90/10): The star protein of our dish. Using a 90/10 lean-to-fat ratio provides rich, beefy flavor without excessive grease, ensuring the final dish is hearty but not heavy. It browns beautifully and soaks up all the delicious seasonings.
• 1 large Yellow Onion, chopped: The foundational aromatic. A chopped yellow onion becomes sweet and translucent as it cooks, building an essential layer of savory depth that is crucial for the overall flavor profile of the skillet.
• 1 large Red Bell Pepper, chopped: For color, crunch, and sweetness. The red bell pepper adds a vibrant splash of red and a gentle sweetness that contrasts perfectly with the savory beef and earthy sweet potatoes. It also adds a nice textural element.
• 3 cloves Garlic, minced: An indispensable aromatic powerhouse. Freshly minced garlic provides a pungent, savory kick that elevates the entire dish. Don’t be tempted to use powder; the flavor of fresh garlic is unmatched here.
• 2 medium Sweet Potatoes, peeled and diced into ½-inch cubes: The sweet and savory counterbalance. Dicing the sweet potatoes into small, uniform cubes is key. This ensures they cook evenly and quickly, becoming tender and infused with the skillet’s flavors without turning to mush.
• 1 teaspoon Smoked Paprika: This is the secret weapon for a deep, smoky flavor. Unlike regular or sweet paprika, smoked paprika (or pimentón) lends an almost bacon-like, woodsy aroma that makes the dish taste like it’s been slow-cooked for hours.
• 1 teaspoon Cumin: For earthy warmth. Ground cumin adds a characteristic warm, nutty flavor that is a classic pairing with both beef and sweet potatoes, tying all the savory elements together.
• ½ teaspoon Chili Powder: For a gentle hum of heat and complexity. A good chili powder blend adds not just spice but also notes of oregano, garlic, and other spices, contributing to the dish’s layered flavor. Adjust to your heat preference.
• ½ teaspoon Dried Oregano: Adds an herbaceous, slightly peppery note that brightens up the rich flavors of the beef and spices.
• ½ cup Beef or Chicken Broth: The key to tender potatoes and a cohesive sauce. The broth helps to deglaze the pan, lifting all those flavorful browned bits from the bottom, while also steaming the sweet potatoes to perfect tenderness.
• Salt and Black Pepper, to taste: The essential flavor enhancers. Seasoning at different stages of cooking is crucial. We’ll use salt and pepper to season the beef and then again to adjust the final dish to perfection.
• 2 tablespoons Chopped Fresh Cilantro or Parsley (for garnish): For a final burst of freshness. A sprinkle of fresh herbs at the end cuts through the richness of the dish, adding a bright, clean flavor and a pop of green color.

Instructions

1. Brown the Beef: Place a large, heavy-bottomed skillet (a 12-inch cast iron or stainless steel skillet works best) over medium-high heat. Add the tablespoon of extra virgin olive oil and let it heat until it shimmers. Add the ground beef to the hot skillet. Use a spatula or wooden spoon to break the meat apart into smaller crumbles. Let the beef cook, stirring only occasionally, for about 5-7 minutes. The goal is not just to cook it through but to get a deep, brown crust on the meat. This process, known as the Maillard reaction, creates a massive amount of flavor that will form the foundation of your dish. Once browned and cooked through, use a slotted spoon to transfer the beef to a separate bowl, leaving about a tablespoon of rendered fat in the skillet for the next step. If you used extra-lean beef, you may not need to drain any fat.
2. Sauté the Aromatics: Reduce the heat to medium. To the same skillet with the rendered beef fat, add the chopped yellow onion and red bell pepper. Sauté, stirring frequently, for about 4-5 minutes, or until the onion becomes translucent and starts to soften. The vegetables will pick up the flavorful browned bits (fond) left in the pan from the beef. Once the onions have softened, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter; it just needs a minute to release its potent aroma.
3. Bloom the Spices: Add the smoked paprika, cumin, chili powder, and dried oregano directly into the skillet with the vegetables. Stir constantly for about 30-60 seconds. This step, known as “blooming,” toasts the spices in the warm oil, which awakens their essential oils and dramatically deepens their flavor. You’ll notice the spices become incredibly fragrant; this is a sign you’re building a truly flavorful dish.
4. Combine and Cook the Sweet Potatoes: Add the diced sweet potatoes to the skillet, along with a generous pinch of salt and black pepper. Stir everything together to ensure the sweet potatoes are well-coated with the spices and vegetables. Cook for about 5 minutes, stirring occasionally, allowing the edges of the sweet potatoes to get a slight sear.
5. Deglaze and Simmer: Pour in the ½ cup of beef or chicken broth. As you pour, use your spatula to scrape the bottom of the pan, releasing any remaining browned bits of flavor stuck to it. This process of deglazing is crucial for incorporating all that concentrated flavor into your sauce. Bring the liquid to a simmer.
6. Cover and Steam: Once the broth is simmering, return the cooked ground beef to the skillet. Give everything one final, good stir to combine. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it cook for 10-12 minutes. This traps the steam, which will cook the sweet potatoes until they are perfectly fork-tender. The exact time will depend on the size of your potato dice.
7. Final Touches and Serving: After 10-12 minutes, remove the lid. The sweet potatoes should be tender when pierced with a fork, and most of the liquid should be absorbed, creating a light, flavorful sauce that coats all the ingredients. If there’s excess liquid, you can let it cook for another minute or two with the lid off. Taste the dish and adjust the seasoning with additional salt and pepper if needed. Turn off the heat and stir in the chopped fresh cilantro or parsley. Serve immediately.

Nutrition Facts

• Servings: 4-6 servings
• Calories per Serving: Approximately 450-550 kcal (based on 4 servings)
• Protein (approx. 30g): This dish is a protein powerhouse, primarily from the lean ground beef. Protein is vital for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied long after your meal.
• Vitamin A (over 100% DV): The sweet potatoes are an exceptional source of beta-carotene, which the body converts into Vitamin A. This essential nutrient is crucial for vision health, immune function, and skin integrity.
• Fiber (approx. 7g): With significant contributions from the sweet potatoes, onion, and bell pepper, this skillet provides a healthy dose of dietary fiber. Fiber aids in digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness.
• Iron (approx. 25% DV): Ground beef is a fantastic source of heme iron, a form of iron that is more easily absorbed by the body than the non-heme iron found in plants. Iron is essential for creating red blood cells and transporting oxygen throughout your body.
• Complex Carbohydrates (approx. 25g): The sweet potatoes provide high-quality complex carbohydrates, which are the body’s primary source of energy. Unlike simple sugars, they are digested slowly, providing sustained energy without a sharp spike in blood sugar.

Preparation Time

This recipe is designed for efficiency, making it a perfect weeknight dinner solution. The total time from start to finish is approximately 30-35 minutes. This can be broken down into about 10-15 minutes of preparation time (chopping vegetables, measuring spices) and 20-25 minutes of active cooking time. To streamline the process, you can chop the onion, bell pepper, and sweet potatoes while the beef is browning.

How to Serve

This One-Skillet Beef and Sweet Potato meal is wonderfully versatile and can be served in a variety of ways to suit your preference or to create a different experience each time you make it.

• The Classic Bowl: The simplest and most popular way is to serve it straight from the skillet into a bowl. This allows all the flavors to meld together. For an extra touch of creaminess and healthy fat, top it with a dollop of Greek yogurt or sour cream, a few slices of fresh avocado, or a sprinkle of crumbled feta or cotija cheese.
• Breakfast for Dinner (or just Breakfast!): Transform this skillet into an incredible breakfast hash. Reheat a serving in a hot pan and create a well in the center. Crack an egg into the well and cook it to your liking—sunny-side up, over-easy, or scrambled right in. The runny yolk creates a rich, creamy sauce that is absolutely divine.
• Hearty Wraps or Tacos: Spoon the beef and sweet potato mixture into warm flour or corn tortillas for a quick and satisfying taco night. It’s also fantastic rolled into a large burrito-style wrap with some rice, beans, and cheese.
• Lettuce Cups for a Low-Carb Option: For a lighter, low-carb, and gluten-free alternative, serve the mixture in crisp, fresh lettuce cups. Butter lettuce, romaine hearts, or iceberg lettuce work wonderfully, providing a refreshing crunch that contrasts with the warm, savory filling.
• As a Stuffed “Baked” Potato Topping: For the ultimate comfort food mashup, bake a large russet potato (or even another sweet potato) until fluffy. Split it open and pile the beef and sweet potato mixture on top. Finish with a sprinkle of shredded cheddar cheese and a dollop of sour cream.

Additional Tips

1. Don’t Crowd the Pan: When browning the beef and sautéing the vegetables, it’s crucial to use a large enough skillet to avoid overcrowding. Giving the ingredients space allows moisture to evaporate, which promotes browning (the Maillard reaction) rather than steaming. If your skillet is too small, it’s better to brown the beef in two batches.
2. Uniform Dicing is Key: Take a moment to dice your sweet potatoes into uniform ½-inch cubes. This may seem fussy, but it’s the single most important step for ensuring they cook evenly. If you have a mix of large and small pieces, the small ones will turn to mush while the large ones are still hard.
3. Choose the Right Ground Beef: While 90/10 is recommended for a good balance of flavor and leanness, you can adjust based on your preference. An 85/15 blend will yield more flavor due to the higher fat content but will require you to drain more grease after browning. If you use extra-lean beef (93/7 or leaner), you may need to add a bit more olive oil to prevent the vegetables from sticking.
4. Embrace Spice Variations: This recipe is a fantastic canvas for other spice profiles. For a more Southwestern flair, add a ½ teaspoon of coriander and a pinch of cayenne pepper. For a smoky BBQ vibe, add a tablespoon of your favorite BBQ sauce along with the broth. Don’t be afraid to experiment.
5. Deglazing is Non-Negotiable: Do not skip the step of scraping the bottom of the pan when you add the broth. Those brown, stuck-on bits, known as “fond,” are packed with concentrated beefy, savory flavor. Releasing them into the broth creates the base of your pan sauce and is a secret of restaurant-quality cooking.
6. Add Greens for an Extra Nutrient Boost: For an easy way to add more vegetables and nutrients, stir in a few large handfuls of fresh spinach or chopped kale during the last 2-3 minutes of cooking. Cover the skillet and let the greens wilt down into the mixture. They add color, vitamins, and blend in seamlessly.
7. Meal Prep Perfection: This recipe is a meal prepper’s dream. It holds up beautifully in the refrigerator for up to 4 days. You can portion it out into individual containers for easy grab-and-go lunches. The flavors often meld and become even better on the second day.
8. Freezing for a Future Meal: This skillet freezes surprisingly well. Allow the cooked dish to cool completely. Transfer it to an airtight, freezer-safe container or a zip-top freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator and then gently warm it in a skillet over medium-low heat, adding a splash of broth or water to loosen it up if needed.

FAQ Section

Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely! This recipe is incredibly versatile. Ground turkey or ground chicken are excellent, leaner alternatives. Because they have less fat, you may want to add an extra teaspoon of olive oil when you begin. The cooking process remains the same, and the spices complement poultry just as well as they do beef.

Q: Can I use regular potatoes like Russet or Yukon Gold instead of sweet potatoes?
A: Yes, you can. If using Russet or Yukon Gold potatoes, the flavor profile will shift from sweet-and-savory to purely savory and earthy. The cooking time may need a slight adjustment. Dice them to the same ½-inch size and expect them to take an extra 2-5 minutes to become tender during the simmering stage.

Q: Is this recipe spicy? How can I adjust the heat level?
A: As written, the recipe has a very mild, gentle warmth from the chili powder, but it is not considered spicy. To increase the heat, you can add a pinch of cayenne pepper or a dash of your favorite hot sauce along with the broth. For a smoky, spicier kick, add a minced chipotle pepper in adobo sauce along with the garlic. To make it completely mild for sensitive palates, you can omit the chili powder entirely.

Q: How do I properly store and reheat leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can use a microwave, heating in 60-second intervals until warm. For the best texture, reheat the mixture in a skillet over medium heat with a splash of water or broth to prevent it from drying out, stirring until heated through.

Q: My sweet potatoes ended up mushy. What went wrong?
A: Mushy sweet potatoes are usually caused by one of two things: cutting the pieces too small or overcooking. Ensure your dice is no smaller than ½-inch. When you check for doneness, pierce them with a fork. You want them to be “fork-tender,” meaning the fork goes in with just a little resistance, not completely soft. It’s better to check them at the 10-minute mark and add more time if needed.

Q: Is this recipe gluten-free and dairy-free?
A: Yes, as written, this recipe is naturally gluten-free and dairy-free. Always be sure to check the labels on your broth and spices to ensure they are certified gluten-free if you have a severe intolerance or Celiac disease, as some brands can have hidden gluten.

Q: What is the best type of skillet to use for this recipe?
A: A large (12-inch) cast-iron skillet is the ideal choice. It retains heat exceptionally well, which is perfect for getting a deep, flavorful sear on the beef. A heavy-bottomed stainless steel skillet is another excellent option. A high-quality non-stick pan can also work, but you may not develop the same flavorful “fond” on the bottom of the pan during the browning and deglazing steps.

Q: Can I add other vegetables to this skillet?
A: Definitely! This is a great “clean out the fridge” recipe. You can add vegetables like chopped zucchini or yellow squash in with the bell peppers. Heartier vegetables like chopped carrots or butternut squash should be added with the sweet potatoes as they have a similar cooking time. You could also stir in a can of drained and rinsed black beans or corn when you return the beef to the skillet for extra fiber and a Southwestern twist.