Southwest Ground Beef Sweet Potato Skillet (Printable)

Hearty skillet with seasoned beef, sweet potatoes, and Southwest spices ready in 35 minutes.

# What You’ll Need:

→ Meats

01 - 1 lb ground beef, preferably lean

→ Vegetables

02 - 2 medium sweet potatoes, peeled and diced (about 3 cups)
03 - 1 small red onion, diced
04 - 1 red bell pepper, diced

→ Spices & Seasonings

05 - 1 ½ tsp chili powder
06 - 1 tsp ground cumin
07 - ½ tsp smoked paprika
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ Pantry & Oils

10 - 2 tbsp olive oil

→ Optional Toppings

11 - ¼ cup chopped fresh cilantro
12 - 1 avocado, sliced
13 - ½ cup shredded cheddar cheese (omit for dairy-free)

# How To Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 5-6 minutes. Drain excess fat if necessary and transfer beef to a plate.
02 - Add the remaining 1 tablespoon olive oil to the same skillet. Add the diced sweet potatoes and cook for 4-5 minutes, stirring occasionally.
03 - Add the diced onion and red bell pepper. Continue to cook for 4-5 minutes, until vegetables begin to soften.
04 - Return the cooked ground beef to the skillet. Add chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine.
05 - Reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally, until sweet potatoes are tender.
06 - Uncover and cook another 2-3 minutes to allow any excess moisture to evaporate. Serve hot, garnished with cilantro, avocado, and shredded cheese as desired.

# Expert Tips:

01 -
  • Everything happens in one pan, which means minimal cleanup and maximum flavor development
  • Sweet potatoes get caramelized and tender while soaking up all those spices
  • The combination of hearty beef and naturally sweet vegetables feels like comfort food that actually loves you back
02 -
  • Sweet potatoes vary wildly in how long they take to cook, so test them early and often rather than relying solely on the timer
  • Draining the beef after cooking prevents the final dish from feeling greasy, but leave a little fat behind for flavor
  • The spices bloom in the hot fat, so add them when everything is already heated through
03 -
  • A quarter teaspoon of cayenne pepper or a diced jalapeño kicks up the heat without overwhelming the other flavors
  • Leftovers reheat beautifully and actually taste better the next day as the spices continue to develop

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