Imagine a chilly evening, the delicious sizzle from a cast-iron skillet filling your kitchen, and the promise of a hearty, flavorful meal that comes together in one pan and under 30 minutes. That’s the magic of this Ground Beef and Sweet Potato Skillet. It’s the kind of dish that feels both incredibly satisfying and deceptively simple, hitting that perfect sweet spot between a comforting, rustic meal and a healthy, protein-packed dinner. This is your new go-to recipe for those busy weeknights when you crave something wholesome without the hassle of a sink full of dishes.

This one-pan wonder is a masterclass in balance. The rich, savory ground beef provides a perfect counterpoint to the natural sweetness of the tender sweet potato cubes. Warmed by earthy cumin and smoky paprika, every bite is layered with flavor. It’s a complete meal on its own, delivering a satisfying mix of protein, complex carbohydrates, and vegetables that will leave you feeling full and nourished.

The concept of a one-pan meat and potato meal is a culinary tradition found across countless cultures, born from a need for efficient, hearty cooking. This particular pairing of beef and sweet potato taps into the classic American love for sweet and savory combinations. It’s a modern, healthier take on the classic hash, trading white potatoes for their vibrant, nutrient-dense cousin and building a simple, elegant pan sauce that ties everything together beautifully.

Ingredients

1 lb lean ground beef (85/15 or 90/10 recommended)
2 medium sweet potatoes (about 1.5 lbs), peeled and diced into ½-inch cubes
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup beef broth
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp olive oil (optional, if your beef is very lean)
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped, for garnish

Step-by-Step Instructions

Brown the Beef:
- Place a large skillet, preferably cast-iron, over medium-high heat.
- Add the ground beef and cook, breaking it apart with a wooden spoon, until it’s fully browned, about 5-7 minutes.
- Once cooked, carefully drain off any excess fat from the skillet, leaving about a tablespoon for flavor.
- If using very lean beef, you may not need to drain any fat; you can add a tablespoon of olive oil if the pan seems dry.
Sauté the Vegetables:
- Add the diced sweet potatoes and onion to the skillet with the beef.
- Stir everything together and cook for about 5-7 minutes, stirring occasionally, until the onion has softened and the sweet potatoes begin to get a little color on their edges.
Bloom the Spices:
- Add the minced garlic, ground cumin, and smoked paprika to the skillet.
- Stir constantly for about 1 minute until the garlic and spices are very fragrant.
- This step, known as “blooming,” toasts the spices and deepens their flavor, making a huge difference in the final dish.
Simmer to Perfection:
- Pour the beef broth into the skillet, using your spoon to scrape up any browned bits from the bottom of the pan (this is where the flavor is!).
- Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet with a lid, and let it cook for 15-18 minutes.
- The goal is for the sweet potatoes to become perfectly tender. You can test one with a fork; it should pierce easily with no resistance.
Season and Serve:
- Once the sweet potatoes are tender and most of the liquid has been absorbed, remove the skillet from the heat.
- Season generously with salt and freshly ground black pepper to your taste.
- Sprinkle the fresh, chopped parsley over the top for a burst of color and freshness.
- Serve hot, directly from the skillet.

Serving Suggestions

This ground beef and sweet potato skillet is a fantastic all-in-one meal, but it plays well with others too. For an extra touch of creamy coolness, serve each portion with a dollop of sour cream, plain Greek yogurt, or a drizzle of avocado crema. The slight tang is a wonderful contrast to the savory beef and sweet potatoes.

If you’d like to stretch the meal further or add more texture, consider serving it over a bed of fluffy quinoa or brown rice. A simple side salad with a lemon vinaigrette can also add a bright, acidic note that cuts through the richness of the skillet. And for a truly indulgent twist, sprinkle some shredded sharp cheddar or Monterey Jack cheese over the top during the last minute of cooking and cover the pan until it’s perfectly melted.