Southwest Ground Beef and Sweet Potato Skillet

Bright, smoky, and just the right balance of sweet and spicy, this Southwest Ground Beef and Sweet Potato Skillet is a weeknight winner that fills the kitchen with toasted spices and caramelized sweet potato aroma. I developed and tested this version eight times at home to tighten the spice blend, adjust the browning order, and get the sweet potatoes tender without turning to mush. The result is a fast, one-skillet meal with crisped edges, juicy beef, and pockets of melted cheese — great for busy nights or meal prep. If you like lean protein with a hint of sweetness, this dish delivers. For a lighter turkey option with similar flavors, try the sweet potato turkey skillet which uses the same spice logic. Read on to learn why this recipe works and how to get perfect results every time.

Why This Recipe Works

High heat first on the beef creates browned bits (Maillard reaction) that add deep flavor to the whole skillet.
Browning sweet potato cubes in oil before adding beef gives caramelized edges without breaking down into mush.
Layering spices in two steps — some with the beef, some with the vegetables — keeps flavors bright and balanced.
A small splash of acid (lime juice) at the end lifts the dish and prevents it from tasting flat.
Melting cheese on top at the finish adds creaminess and helps bind the components for easy serving.

Ingredients Breakdown

450 g (1 lb) lean ground beef (85% lean): Provides most of the savory, meaty flavor. Swap for 450 g (1 lb) ground turkey for a lighter version; expect slightly less fat and a drier texture.
600 g (1 large or 2 medium) sweet potatoes, peeled and cut into 1.5 cm / 1/2-inch cubes: Sweet potatoes soften faster than russets and add natural sweetness. If cubes are smaller, reduce cooking time to avoid disintegration.
1 medium yellow onion, finely chopped (about 150 g / 1 cup): Builds savory base; cook until translucent to sweeten it.
1 red bell pepper, diced (about 150 g / 1 cup): Adds freshness and color.
2 garlic cloves, minced (about 8 g): Add near the end of sautéing to avoid bitterness.
15 g (1 tbsp) tomato paste: Adds umami and color. Caramelize it briefly with the spices to round the flavor.
15 ml (1 tbsp) vegetable oil or avocado oil: Use a high-smoke-point oil for browning. Olive oil is okay but browns faster.
8 g (2 tsp) ground cumin, 4 g (1 tsp) chili powder, 2 g (1/2 tsp) smoked paprika, 2 g (1/2 tsp) dried oregano: The spice mix. Toast with the meat for best flavor release.
4 g (3/4 tsp) Diamond Crystal kosher salt (or 1 1/4 tsp Morton kosher): Salt difference matters — if using Morton, use about half less than Diamond Crystal.
2 g (1/2 tsp) black pepper, freshly ground.
60 ml (1/4 cup) beef broth or water: Deglazes the pan and helps steam the sweet potatoes until tender.
30 ml (2 tbsp) lime juice (about 1 lime): Brightens the final dish.
60 g (2/3 cup) shredded cheddar or Monterey Jack (optional): Melts over the top for richness. For dairy-free, omit or use a plant-based melt.
Fresh cilantro and sliced green onions for garnish (optional).

Substitutions with warnings:

Swap ground beef for ground turkey (leaner) or plant-based crumbles (different texture). If substituting plant-based, adjust salt and add 1–2 tbsp oil to help with browning.
Use smoked paprika for deeper smokiness; regular paprika reduces the smoky note.
You can use Yukon gold potatoes instead of sweet potatoes; they will be less sweet and take slightly longer to get tender.

Essential Equipment

28–30 cm (11–12 inch) heavy skillet or cast-iron pan: A big, flat pan gives even browning and enough surface area for the potatoes to crisp. If you only have an 8-inch skillet, split the batch.
Sharp chef’s knife and cutting board.
Spatula with a flat edge for scraping fond.
Measuring spoons and cups, or a kitchen scale for accuracy.
Small bowl for mixing spices.
If you don’t have a cast-iron skillet, a heavy stainless-steel pan works. Avoid nonstick for browning; it won’t develop fond as well.

Step-by-Step Instructions

Prep Time: 15 minutes. Cook Time: 20 minutes. Inactive Time: None. Total Time: about 35 minutes. Serves 4. Serving size: ~1 cup.

Step 1: Cube the sweet potatoes and dry them

Pat the 600 g (1 large) sweet potato cubes dry with paper towels to remove surface moisture. Dry cubes brown faster and take about 6–8 minutes to crisp on the stove.

Step 2: Heat the pan and brown the sweet potatoes

Warm the skillet over medium-high heat and add 15 ml (1 tbsp) oil. Add the sweet potatoes in a single layer and cook, undisturbed, for 3–4 minutes until the undersides are golden, then stir and cook another 3–4 minutes until edges are caramelized and potatoes are 70% tender.

Step 3: Remove potatoes and brown the beef

Transfer the potatoes to a plate. Reduce heat to medium-high, add another 5 ml (1 tsp) oil if needed, and add 450 g (1 lb) ground beef. Break it into pieces and cook for 4–5 minutes, stirring every 30 seconds, until browned and no longer pink.

Step 4: Add onion, bell pepper, and garlic

Push the beef to one side, add the chopped onion 150 g (1 cup) and red pepper 150 g (1 cup), and cook for 4–5 minutes until the onions are translucent and fragrant. Stir in the minced garlic and cook 30–45 seconds.

Step 5: Layer in spices and tomato paste

Stir in 15 g (1 tbsp) tomato paste, 8 g (2 tsp) ground cumin, 4 g (1 tsp) chili powder, 2 g (1/2 tsp) smoked paprika, and 2 g (1/2 tsp) dried oregano. Cook the spices with the tomato paste and beef for 1 minute to bloom their flavors.

Step 6: Deglaze and combine with potatoes

Pour in 60 ml (1/4 cup) beef broth or water and scrape the browned bits from the bottom for about 30 seconds. Return the sweet potatoes to the pan and toss to coat. Simmer, uncovered, for 3–4 minutes until the potatoes finish cooking and the sauce is glossy.

Step 7: Finish with acid and cheese

Remove from heat, stir in 30 ml (2 tbsp) lime juice and 4 g (3/4 tsp) salt, then top with 60 g (2/3 cup) shredded cheese if using. Cover for 1–2 minutes to melt the cheese, or broil briefly at 230°C (450°F) for 1 minute for a browned top — watch carefully.

Step 8: Garnish and serve

Top with chopped cilantro and sliced green onions. Taste and adjust salt and lime. Serve hot with your choice of sides.

Expert Tips & Pro Techniques

Don’t overcrowd the pan: Crowding steams ingredients and prevents browning. If needed, cook potatoes in two batches.
Common mistake — under-seasoning: Season in layers. Salt the beef early and taste at the end; adjust now, not later.
Make-ahead: Cook the full skillet, cool, and store in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth to refresh.
Pro trick for texture: Use some beef with slightly higher fat (80–85%) for flavor and to help brown the potatoes. Drain excess fat if there’s a lot.
Better browning at home: Heat the pan until oil shimmers before adding ingredients. That gives instant sear and caramelization.
To re-crisp potatoes: Finish reheated portions under the broiler for 1–2 minutes or in a hot, oiled skillet for 2–3 minutes per side.

Storage & Reheating

Refrigerator: Cool completely, then store in an airtight container for 3–4 days. The potatoes stay best for three days.
Freezer: This dish freezes acceptably for up to 2 months. Freeze in a shallow, airtight container or heavy-duty freezer bag. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat on the stove over medium heat with 30–60 ml (2–4 tbsp) broth to restore moisture, about 6–8 minutes. For crisped edges, finish under a 175°C (350°F) broiler for 1–2 minutes. Avoid microwaving if you want to keep textures crisp.

Variations & Substitutions

Gluten-Free Version: This recipe is naturally gluten-free if you use gluten-free broth. No changes to cook time needed.
Vegetarian Version: Replace beef with 450 g (1 lb) cooked lentils or crumbled firm tofu. Add 1 tbsp oil for browning. Cooking time is similar; watch for liquid from lentils.
Spicy Version: Add 1 seeded and diced jalapeño with the onion, or stir in 1 tsp cayenne with the spices for more heat.
Cheesy Southwest Casserole: After step 6, transfer to a 23 x 33 cm (9 x 13 inch) baking dish, top with 120 g (1 cup) cheese, and bake at 190°C (375°F) for 10–12 minutes until bubbly.
Low-Carb Version: Replace sweet potato with 400 g (14 oz) diced cauliflower florets; reduce initial sautéing time to 4–6 minutes.

Serving Suggestions & Pairings

Serve with warm corn tortillas and a squeeze of lime; roll and eat like tacos. For a bright contrast try our creamy sweet potato and goat cheese idea on the side.
Pair with a simple green salad dressed in lime vinaigrette or with Mexican-style grilled corn.
For a hearty plate, add a side of rice or quinoa. Try this flavor match with our American Chop Suey with Ground Beef and Cheese for another family-style beef weeknight meal.
Beverage pairing: A cold lager, light red like a Grenache, or an unsweetened iced tea complements the spices.

Nutrition Information

Per serving (serves 4). Serving size: ~1 cup.

Calories: 420 kcal
Total Fat: 21 g
Saturated Fat: 8 g
Cholesterol: 85 mg
Sodium: 520 mg
Total Carbohydrates: 30 g
Dietary Fiber: 5 g
Sugars: 7 g
Protein: 28 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my sweet potatoes fall apart?
A: They were likely cut too small or stirred too often while very hot. Use 1.5 cm (1/2-inch) cubes and let them develop a crust before stirring for 3–4 minutes.

Q: Can I make this without cheese or dairy?
A: Yes. Omit the cheese or use a dairy-free shred. Add a splash of extra broth and a pinch more salt to maintain a savory finish.

Q: Can I double this recipe for a larger crowd?
A: Yes, but use two pans or a very large 33–36 cm (13–14 inch) skillet to avoid overcrowding. Doubling in one small pan will steam, not brown.

Q: Can I prepare this the night before?
A: Yes. Cook fully, cool, and refrigerate overnight. Reheat on the stove over medium-low with 30–60 ml (2–4 tbsp) broth, 6–8 minutes, stirring occasionally.

Q: How long does this keep in the fridge?
A: Stored airtight, it keeps 3–4 days. Reheat thoroughly and discard if it smells off.

Q: What’s the best substitute for cumin if I don’t have it?
A: Use a mix of ground coriander and a pinch of smoked paprika for a similar warm, slightly citrusy note. The dish will taste different but still delicious.

Q: Can I use a different potato?
A: Yes. Yukon Gold works, but reduce browning time and expect less sweetness. Starchy russets will break down more and can become mash-like.

Conclusion

This Southwest Ground Beef and Sweet Potato Skillet is fast, forgiving, and full of bold, layered flavor. If you want a different take or to compare techniques, check this Southwest Ground Beef and Sweet Potato Skillet recipe for another home-cook perspective, and this one-pan Southwest Beef & Sweet Potato Skillet for a quick 20-minute variation.