Cheesy Ground Beef and Sweet Potato Skillet
This Cheesy Ground Beef and Sweet Potato Skillet is an easy, high-protein dinner made with simple ingredients. Tender sweet potatoes, seasoned ground beef, and melted cheddar cheese come together in one pan for a hearty fall meal the whole family will love. Perfect for busy weeknights!
Servings: 6
Calories: 412
Equipment
- 12 inch skillet with lid
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)
Instructions
- 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
Recipe 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.
Nutrition
Calories: 412 | Carbohydrates: 27g | Protein: 30g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 836mg | Potassium: 859mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16484IU | Vitamin C: 6mg | Calcium: 198mg | Iron: 4mg