This Cheesy Ground Beef and Sweet Potato Skillet is the perfect fall dinner when you want something hearty, comforting, and easy to make. Made with seasoned ground beef, tender sweet potatoes, and melted cheddar cheese, this high-protein meal comes together in one pan with simple ingredients. It's an easy weeknight dinner the whole family will love!
Why You'll Love This Recipe
I love a good one-pan dinner, especially when it's as hearty and satisfying as this Cheesy Ground Beef and Sweet Potato Skillet! The sweet potatoes add a little natural sweetness that goes so well with the savory ground beef and melted sharp cheddar cheese.
- High in protein: With plenty of lean ground beef and cheddar cheese, each serving is packed with protein to help keep you satisfied.
- Easy weeknight dinner: Everything cooks in one skillet in about 40 minutes, so there's less cleanup.
- Simple, affordable ingredients: Ground beef, sweet potatoes, onion, and cheese are easy to find at any grocery store.
- Perfect for fall: This is the kind of warm, comforting dinner I crave when the weather starts cooling down.
- Great for leftovers and meal prep: Make it once and enjoy it for lunch or dinner the next day - or all week!
Ingredients You'll Need
This easy skillet dinner uses simple ingredients you can find at any grocery store. The sweet potatoes add a little sweetness that goes really well with the savory ground beef and cheddar cheese.
- Ground beef: I like to use lean ground beef so there's not a lot of grease to drain off.
- Sweet potatoes: Peel and dice them into small cubes so they cook quickly and evenly.
- Olive oil: For browning the sweet potatoes.
- Yellow onion: Adds great flavor to the ground beef.
- Garlic: I like to use jarred minced garlic to save time, but fresh garlic works just as well.
- Worcestershire sauce: Gives the beef a deeper, savory flavor.
- Smoked paprika: Adds a little smoky flavor without making the dish spicy.
- Salt and pepper: To season everything.
- Beef broth: Helps the sweet potatoes finish cooking and adds flavor to the skillet.
- Sharp cheddar cheese: I love sharp cheddar here because it has so much flavor and melts right over the beef and sweet potatoes.
- Green onions: Optional, but they add a nice pop of color and freshness to the finished dish.
How to Make Cheesy Ground Beef and Sweet Potato Skillet
This easy skillet dinner comes together in just a few steps. I like to cook the sweet potatoes first so they get some nice browned edges before adding them to the ground beef.
Step 1
Brown the sweet potatoes. Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to brown. They don't need to be completely tender yet. Remove them from the skillet and set aside.
Step 2
Cook the ground beef. In the same skillet, add the ground beef and diced onion. Cook until the beef is browned and the onion is softened, breaking the meat into crumbles as it cooks. Drain any excess grease, if needed.
Step 3
Combine and simmer. Stir in the minced garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Add the sweet potatoes back to the skillet along with the beef broth. Give everything a good stir, cover, and simmer for 5-10 minutes, or until the sweet potatoes are fork-tender.
Step 4
Add the cheese. Sprinkle the shredded cheddar cheese over the top and cover the skillet for another minute or two, just until the cheese is melted. Finish with sliced green onions and serve!
Tips for the Best Results
- Cut the sweet potatoes into small cubes. I recommend about ½-inch pieces so they cook quickly and evenly. Larger pieces will take longer to become tender.
- Don't skip browning the sweet potatoes. Let them sit in the hot skillet for a couple of minutes before stirring. This gives them those delicious caramelized edges and adds more flavor.
- Use a large skillet. You'll need plenty of room for the ground beef and sweet potatoes. I recommend a 12-inch skillet with a lid.
- Check the sweet potatoes for doneness. Before adding the cheese, make sure the sweet potatoes are fork-tender. If they need more time, just cover the skillet and let them simmer a few more minutes.
- Shred your own cheese if possible. Freshly shredded cheddar melts more smoothly than the pre-shredded kind, but either will work.
- Don't overcook the sweet potatoes. You want them tender but still holding their shape, not falling apart when you stir everything together.
Substitutions and Variations
- Ground turkey: You can easily swap the ground beef for ground turkey or ground chicken. Just keep in mind that leaner meats may need a little extra oil to keep them from drying out.
- Regular potatoes: Not a fan of sweet potatoes? Diced Yukon Gold or russet potatoes would work just as well. Make sure to cut them into small pieces so they cook through.
- Different cheese: Sharp cheddar is my favorite for this recipe, but Colby Jack, Monterey Jack, or a mild cheddar would also be delicious.
- Add more vegetables: Diced bell peppers, zucchini, or spinach would be easy additions. If using spinach, stir it in toward the end of cooking so it doesn't get overcooked.
- Make it spicy: Add a pinch of crushed red pepper flakes or a little hot sauce if you like some heat.
- Change the seasonings: If you don't have smoked paprika, regular paprika works fine. You could also add a little Italian seasoning for a different flavor.
- Make it gluten-free: This recipe is naturally gluten-free as long as you use gluten-free Worcestershire sauce and beef broth. Be sure to check the labels.
What to Serve with Ground Beef and Sweet Potato Skillet
This cheesy ground beef and sweet potato skillet is really a complete meal on its own, with plenty of protein and filling sweet potatoes. If you want to add something on the side, I'd keep it simple with a vegetable or fresh salad.
- Roasted broccoli: My crispy roasted broccoli is an easy side dish that goes great with the savory beef and melted cheese.
- Sautéed zucchini and squash: A simple vegetable side that cooks quickly while the skillet is simmering.
- Green beans: Steamed or roasted green beans with a little butter, salt, and pepper would be delicious.
- Simple green salad: A fresh salad with your favorite dressing is a nice way to balance out this hearty dinner.
How to Store and Reheat
Refrigerator: Store leftover ground beef and sweet potato skillet in an airtight container in the refrigerator for up to 4 days. This recipe reheats really well, making it great for leftovers.
Freezer: Let the skillet cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. The sweet potatoes may be a little softer after thawing, but the flavor will still be delicious. Thaw overnight in the refrigerator before reheating.
Reheating: Microwave individual portions for 1-2 minutes, stirring halfway through, until heated through. You can also reheat leftovers in a skillet over medium-low heat with a splash of beef broth to keep everything from drying out. Make sure leftovers reach 165°F.
Meal Prep Instructions
This cheesy ground beef and sweet potato skillet is perfect for meal prep because it makes several servings and reheats easily.
- Make the recipe as directed. Let everything cool slightly before dividing into individual meal prep containers.
- Portion into containers. Divide the skillet evenly into 5 servings. You can add a simple vegetable like green beans or broccoli to each container for a complete meal.
- Refrigerate. Store the containers in the refrigerator for up to 4 days. If you won't eat all the portions within that time, freeze the extras.
- Reheat when ready to eat. Microwave until heated through, adding a splash of water or beef broth if needed.
Meal prep tip: I recommend leaving the green onions off until you're ready to eat. They'll taste fresher and add a little crunch to the reheated skillet.
Recipe Card
Cheesy Ground Beef and Sweet Potato Skillet
Ingredients
- 1 ½ pounds 93% lean ground beef
- 1 ½ pounds sweet potatoes peeled and diced into ½-inch cubes
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced (or 1 tablespoon jarred minced garlic)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 cup beef broth
- 1 cup shredded sharp cheddar cheese
- 2 green onions thinly sliced, for garnish (optional)
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and season with ½ teaspoon of salt. Cook for 8-10 minutes, stirring occasionally, until the sweet potatoes start to brown. They do not need to be fully cooked yet. Remove from the skillet to a plate and set aside.
- Reduce the heat to medium. Add the ground beef and diced onion to the same skillet. Cook for 7-9 minutes, breaking the beef into crumbles, until the beef is browned, no longer pink, and the onion is soft. Drain any excess grease if needed.
- Stir in the minced garlic, Worcestershire sauce, smoked paprika, remaining ½ teaspoon of salt, and black pepper. Cook for 30 seconds.
- Add the sweet potatoes back to the skillet and pour in the beef broth. Stir everything together, cover, and reduce the heat to medium-low. Simmer for 5-10 minutes, or until the sweet potatoes are fork-tender. If needed, remove the lid and let any extra liquid cook off. Taste for seasoning and season with salt to taste.
- Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet for 1-2 minutes, until the cheese is melted.
- Remove from the heat, top with sliced green onions, and serve.
Notes
- Sweet potatoes: Cut into ½-inch cubes so they cook evenly. Let them brown in the skillet before stirring for the best flavor.
- Ground beef: I use 93% lean ground beef. If using beef with more fat, drain the extra grease after browning.
- Garlic: Jarred minced garlic works great in this recipe and saves time.
- Cheese: Sharp cheddar adds the most flavor. You can use pre-shredded cheese to save time.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a skillet until hot.
- Meal prep: Divide into individual containers for easy lunches or dinners throughout the week. Freeze any portions you won't eat within 4 days for up to 3 months.
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