10 Beef and Sweet Potato Recipes for Weeknight Comfort

Beef and sweet potatoes are a natural pair: the meat brings deep savoriness, and the potatoes turn sweet and starchy as they cook. Brown the beef well and let the sweet potato soak up the beefy liquid. Below, that same base becomes a stew, a sheet pan dinner, a curry, and seven other dinners.

Start with the Classic Stovetop Stew for a traditional bowl. Choose Sheet Pan Harissa Beef and Sweet Potatoes for a crisper weeknight, Stuffed Sweet Potatoes with Spiced Beef for a fun build-your-own plate, and Slow Cooker Chili if you want to set it and go.

Which Beef and Sweet Potato Recipe Should You Make?

Classic Stovetop Beef and Sweet Potato Stew

This is the version I make when I want a pot on the stove and time to let it cook low. Browning the beef first builds the base, and the sweet potatoes go in near the end so they hold their shape.

Ingredients (makes 6 servings)

• Beef chuck, cut into 4 cm (1.5 in) cubes: 1.2 kg (2.5 lb)
• Sweet potatoes, peeled and cut into 3 cm (1.25 in) chunks: 700 g (1.5 lb)
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 4
• Tomato paste: 45 g (3 tbsp)
• Beef stock: 950 ml (4 cups)
• Dried thyme: 1 tsp
• Bay leaves: 2
• Olive oil, for browning: 2 tbsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: You want the 1.2 kg (2.5 lb) beef chunks dry, so pat them with kitchen paper and season all over with salt and pepper. Heat 1 tbsp of the olive oil in a heavy pot over medium-high until it shimmers. Brown the beef in two batches, about 5 minutes per batch, and move each batch to a plate.

Step 2: Drop the remaining 1 tbsp olive oil into the pot and lower the heat to medium. Add the chopped onion and cook for 6 minutes, until it softens and you can smell the sweetness. Stir in the 4 minced garlic cloves and the 45 g (3 tbsp) tomato paste, then cook 1 minute more so the paste darkens.

Step 3: Return the browned beef to the pot, then pour in the 950 ml (4 cups) stock and add the 1 tsp thyme and 2 bay leaves. Scrape the bottom with a wooden spoon, because those browned bits are flavor you’ll want in the broth. Bring the liquid to a gentle boil, reduce the heat so it barely bubbles, cover, and let it cook for 1 hour and 15 minutes.

Step 4: Add the 700 g (1.5 lb) sweet potato chunks to the pot and stir them under the liquid. Cover again and cook for 20 to 25 minutes, until a fork slides through a chunk with no resistance. You’ll notice the broth starts to cling to the potatoes.

Step 5: Fish out the bay leaves and taste the broth, adding more salt and pepper if you think it needs it. Ladle the stew into wide bowls and serve hot.

Ground Beef and Sweet Potato Skillet

This one is for the nights when you need dinner on the table fast and don’t want to wash a pile of pans. Everything cooks in one skillet, and the sweet potato gets sweet, soft edges while the beef stays savory.

Ingredients (makes 4 servings)

• Ground beef (85% lean): 450 g (1 lb)
• Sweet potato, cut into 1 cm (0.5 in) cubes: 500 g (1 lb)
• Yellow onion, diced: 1 medium
• Red bell pepper, diced: 1 large
• Garlic cloves, minced: 3
• Ground cumin: 1 tsp
• Smoked paprika: 1 tsp
• Chopped spinach: 100 g (4 cups)
• Olive oil, for cooking: 2 tbsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Get a large skillet hot over medium-high and add 1 tbsp of the olive oil. Crumble in the 450 g (1 lb) ground beef and let it sit for 2 minutes before you break it up. Cook for 6 to 8 minutes total, until the beef is browned and most of the liquid has cooked off, then move it to a plate.

Step 2: Add the remaining 1 tbsp olive oil to the same skillet and drop in the 500 g (1 lb) sweet potato cubes. Spread them in one layer and cook for 8 minutes, turning every couple of minutes, until the edges start to soften and brown. You want a little resistance in the center still.

Step 3: Push the potato to one side and add the diced onion and bell pepper to the bare spot. Cook for 4 minutes until the onion turns translucent, then stir in the 3 minced garlic cloves, 1 tsp cumin, and 1 tsp smoked paprika. Let the spices warm for 30 seconds until you can smell them.

Step 4: Return the beef to the skillet and fold in the 100 g (4 cups) spinach. Cook just until the spinach wilts and everything is hot, about 2 minutes. Season with salt and pepper before you serve straight from the pan.

Coconut Curry Beef with Sweet Potatoes

This curry leans sweeter and creamier than a tomato-based stew, and the coconut milk pulls the beef and sweet potato together. I go a little heavier on ginger than most recipes do because it cuts the richness.

Ingredients (makes 6 servings)

• Beef chuck, cut into 2.5 cm (1 in) cubes: 1 kg (2 lb)
• Sweet potatoes, peeled and cubed: 800 g (1.75 lb)
• Yellow onion, sliced: 1 large
• Garlic cloves, minced: 4
• Fresh ginger, grated: 2 tbsp
• Curry powder: 2 tbsp
• Canned coconut milk, full fat: 400 ml (1 can)
• Beef stock: 500 ml (2 cups)
• Vegetable oil, for browning: 2 tbsp
• Kosher salt: to taste

Instructions

Step 1: Pat the 1 kg (2 lb) beef chunks dry and season with salt. Heat 1 tbsp of the vegetable oil in a Dutch oven over medium-high, then brown the beef in two batches for about 6 minutes per batch. You’ll see a deep brown crust form, and that crust is what builds the curry base.

Step 2: Lower the heat to medium and add the remaining 1 tbsp oil. Cook the sliced onion for 5 minutes until it softens, then stir in the 4 minced garlic cloves, 2 tbsp grated ginger, and 2 tbsp curry powder. Keep stirring for 1 minute and you’ll smell the spices turn warm and toasted.

Step 3: Pour in the 400 ml (1 can) coconut milk and the 500 ml (2 cups) beef stock, then scrape up the browned bits from the bottom of your pot. Return the beef to the pot and bring the liquid to a gentle simmer. Cover and cook for 1 hour, stirring once halfway, until the beef is nearly tender.

Step 4: Add the 800 g (1.75 lb) sweet potato cubes and a pinch more salt. Cover the pot again and cook for 20 minutes, until the potatoes are soft but not falling apart. You’ll notice the curry thicken slightly as the potato starch releases.

Step 5: Taste the curry and add salt until the flavors feel rounded. Ladle it into bowls and serve hot.

Sweet Potato Topped Shepherd’s Pie

This version swaps the usual white potato topping for sweet potato, which gives the whole dish a gentle sweetness against the beefy filling. It’s a baked casserole that feeds a crowd and reheats well.

Ingredients (makes 6 servings)

• Ground beef (90% lean): 900 g (2 lb)
• Sweet potatoes, peeled and cubed: 1 kg (2 lb)
• Yellow onion, diced: 1 large
• Carrots, diced: 2 large
• Tomato paste: 30 g (2 tbsp)
• Beef stock: 250 ml (1 cup)
• Butter: 3 tbsp
• Milk: 60 ml (1/4 cup)
• Olive oil: 1 tbsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Put the 1 kg (2 lb) sweet potato cubes in a large pot and cover them with cold water. Bring to a boil over high heat and cook for 12 minutes, until a fork pierces a cube easily. Drain them well and let them steam dry in the colander while you start the filling.

Step 2: Return the drained sweet potatoes to the warm pot, add the 3 tbsp butter and the 60 ml (1/4 cup) milk, and mash until smooth. Season with salt and a few grinds of black pepper. You want the mash thick enough to hold a peak.

Step 3: Preheat your oven to 200°C (400°F). Heat the 1 tbsp olive oil in a large ovenproof skillet over medium-high and crumble in the 900 g (2 lb) ground beef. Cook for 7 minutes, breaking it up, until no pink remains and the liquid has mostly evaporated.

Step 4: Stir the diced onion and carrots into the beef and cook for 5 minutes, until the onion softens and the carrots lose their raw crunch. Add the 30 g (2 tbsp) tomato paste and cook for 1 minute more, then pour in the 250 ml (1 cup) beef stock. Simmer for 5 minutes until the mixture thickens and turns glossy.

Step 5: Spoon the sweet potato mash over the beef in big dollops, then spread it with the back of a spoon to cover the filling completely. You can drag a fork through the top to make peaks, then bake for 20 minutes, until the topping is golden at the edges and bubbling at the sides.

Step 6: Let the pie sit for 5 minutes before you scoop it into bowls. The filling will be hot, so give it a moment, then serve.

Slow Cooker Beef and Sweet Potato Chili

This one is built to sit all afternoon while you get on with your day. The sweet potato breaks down just enough to thicken the chili, and the warm spices give it a deep, rounded heat.

Ingredients (makes 8 servings)

• Beef chuck, cut into 2 cm (0.75 in) cubes: 1.4 kg (3 lb)
• Sweet potatoes, peeled and cubed: 900 g (2 lb)
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 4
• Canned diced tomatoes: 800 g (28 oz)
• Canned kidney beans, drained and rinsed: 400 g (14 oz)
• Beef stock: 500 ml (2 cups)
• Chili powder: 2 tbsp
• Vegetable oil, for browning: 2 tbsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Season the 1.4 kg (3 lb) beef with salt and pepper. Heat 1 tbsp of the vegetable oil in a large skillet over medium-high and brown the beef in three batches, about 4 minutes per batch, until you get a dark crust on all sides. Move each batch to the slow cooker.

Step 2: Add the remaining 1 tbsp oil to the skillet and lower the heat to medium. Cook the diced onion for 5 minutes until it turns soft, then add the 4 minced garlic cloves and 2 tbsp chili powder. Stir for 30 seconds until you can smell the chili, then scrape it all into the slow cooker.

Step 3: Add the 900 g (2 lb) sweet potatoes, the 800 g (28 oz) diced tomatoes, the drained beans, and the 500 ml (2 cups) beef stock to the slow cooker. Stir everything together, then cover and cook on low for 7 hours or high for 4 hours, until the beef pulls apart when you press it against the side.

Step 4: Use a fork or potato masher to break up some of the sweet potato pieces against the side of the pot, then stir them back through. This makes the chili thicker without adding anything else. You’ll see the texture turn from soupy to spoon-coating.

Step 5: Taste the chili and add more salt or chili powder if it needs it. Serve it in bowls and top with whatever you like.

Sheet Pan Harissa Beef and Sweet Potatoes

This one leans on a hot oven and a sheet pan, so you get crispy sweet potato edges and nicely charred beef without standing over the stove. The harissa brings a smoky, slow-burn heat.

Ingredients (makes 4 servings)

• Beef sirloin, cut into 1 cm (0.5 in) strips: 700 g (1.5 lb)
• Sweet potatoes, cut into 2 cm (0.75 in) cubes: 700 g (1.5 lb)
• Red onion, sliced: 1 large
• Harissa paste: 60 g (1/4 cup)
• Olive oil: 60 ml (1/4 cup)
• Honey: 1 tbsp
• Canned chickpeas, drained and rinsed: 400 g (14 oz)
• Fresh parsley, chopped: 30 g (1/2 cup)
• Lemon, halved: 1/2
• Kosher salt and black pepper: to taste

Instructions

Step 1: Turn your oven to 220°C (425°F) and line a large sheet pan with baking paper. In a large bowl, mix the 700 g (1.5 lb) beef strips with half of the 60 g (1/4 cup) harissa, 1 tbsp olive oil, and a big pinch of salt. Let it sit while you cut the vegetables.

Step 2: In a second bowl, toss the 700 g (1.5 lb) sweet potato cubes and the sliced red onion with the remaining harissa, the 1 tbsp honey, and the remaining 3 tbsp olive oil. Spread them on one half of the sheet pan and roast for 15 minutes, until the edges start to crisp.

Step 3: Pull the pan out and add the marinated beef strips and the drained chickpeas to the other side in a single layer. You want space between the strips so they char instead of steam. Slide the pan back in and roast for 8 to 10 minutes, until the beef is browned at the edges and the potatoes are tender.

Step 4: Turn on the broiler for the last 2 minutes if you like extra char on the beef. Keep an eye on it so the honey in the glaze does not burn, then remove the pan from the oven.

Step 5: Sprinkle the 30 g (1/2 cup) parsley over the pan and squeeze the lemon half over everything. Serve straight from the sheet pan while it is still sizzling.

Stuffed Sweet Potatoes with Spiced Beef

Baked sweet potatoes become their own bowl here, which makes this one fun for a build-your-own dinner. The taco-spiced beef filling is quick, and the sweet flesh soaks up all the seasoning.

Ingredients (makes 4 stuffed potatoes)

• Large sweet potatoes: 4
• Ground beef (85% lean): 450 g (1 lb)
• Yellow onion, diced: 1 small
• Garlic cloves, minced: 2
• Chili powder: 1 tsp
• Ground cumin: 1 tsp
• Smoked paprika: 1/2 tsp
• Canned black beans, drained and rinsed: 400 g (14 oz)
• Olive oil: 1 tbsp
• Kosher salt: to taste

Instructions

Step 1: Preheat your oven to 200°C (400°F) and prick the 4 sweet potatoes all over with a fork. Rub them with a small amount of the 1 tbsp olive oil and place them directly on the oven rack, with a baking tray on the shelf below to catch any drips. Roast for 45 to 55 minutes, until a knife slides through the thickest part with no resistance.

Step 2: About 15 minutes before the potatoes are done, heat the remaining olive oil in a skillet over medium-high. Add the 450 g (1 lb) ground beef and cook for 6 minutes, breaking it up with a wooden spoon, until you see no pink left.

Step 3: Lower the heat to medium and stir in the diced onion and the 2 minced garlic cloves. Cook for 4 minutes until the onion softens, then add the 1 tsp chili powder, 1 tsp cumin, and 1/2 tsp smoked paprika. Keep stirring for 30 seconds, and you’ll smell the spices before they burn.

Step 4: Add the drained black beans to the skillet and cook for 3 minutes, just until they are hot and coated in the spice mixture. You can mash a few against the side with the back of your spoon to thicken the filling.

Step 5: When the sweet potatoes are cool enough to handle, split each one down the middle and fluff the orange flesh with a fork. Spoon the beef mixture into each sweet potato, piling it high, and let it sink into the soft middle.

Step 6: Top each stuffed sweet potato with a little extra of the beef mixture and serve hot.

Beef Sweet Potato Meatballs in Tomato Sauce

Grated sweet potato keeps these meatballs soft and gives them a little natural sweetness without needing breadcrumbs. They simmer in a simple tomato sauce and work over whatever starch you have on hand.

Ingredients (makes 4 servings, about 20 meatballs)

• Ground beef (85% lean): 900 g (2 lb)
• Sweet potato, peeled and grated: 250 g (2 cups)
• Egg, beaten: 1 large
• Yellow onion, finely diced: 1 small
• Garlic cloves, minced: 3
• Dried oregano: 1 tsp
• Canned crushed tomatoes: 800 g (28 oz)
• Beef stock: 250 ml (1 cup)
• Olive oil, for cooking: 2 tbsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: In a large bowl, combine the 900 g (2 lb) ground beef, the 250 g (2 cups) grated sweet potato, the beaten egg, the diced onion, 2 of the minced garlic cloves, the 1 tsp oregano, 1 tsp salt, and a few grinds of black pepper. Mix gently with your hands just until everything is combined, because overworking the meat makes tough meatballs.

Step 2: Roll the mixture into about 20 golf-ball-sized meatballs, keeping your hands damp so the beef does not stick. Set them on a plate while you start the sauce.

Step 3: Heat 1 tbsp of the olive oil in a wide pan over medium-high. Add the meatballs in two batches and brown them for 5 minutes, turning them so they pick up color on all sides. You don’t need to cook them through yet, just get a good crust.

Step 4: Drop the heat to medium and add the remaining 1 tbsp olive oil and the remaining minced garlic to the pan. Cook for 30 seconds, then pour in the 800 g (28 oz) crushed tomatoes and the 250 ml (1 cup) beef stock. Stir to scrape up the browned bits, and you’ll see the sauce darken a little as it picks up the crust.

Step 5: Bring the sauce to a gentle bubble, then lower the heat and cover. Simmer for 20 minutes, until the meatballs are cooked through and the sauce is thick enough that you can drag a spoon through it. Serve hot.

Korean Style Beef and Sweet Potato Bowls

This is the bowl I make when I want something savory, a little sweet, and a little spicy all at once. The ground beef soaks up a glossy gochujang glaze, and the roasted sweet potatoes soften the heat.

Ingredients (makes 4 servings)

• Ground beef (85% lean): 450 g (1 lb)
• Sweet potatoes, cut into 2 cm (0.75 in) cubes: 600 g (1.3 lb)
• Cooked rice, for serving: 600 g (3 cups)
• Gochujang paste: 60 g (1/4 cup)
• Soy sauce: 45 ml (3 tbsp)
• Rice vinegar: 30 ml (2 tbsp)
• Brown sugar: 2 tbsp
• Garlic cloves, minced: 3
• Sesame oil: 1 tbsp
• Vegetable oil, for roasting: 2 tbsp

Instructions

Step 1: Preheat your oven to 220°C (425°F) and line a baking sheet with parchment. Toss the 600 g (1.3 lb) sweet potato cubes with the 2 tbsp vegetable oil, spread them in one layer, and roast for 20 to 25 minutes. Turn them once halfway, until the edges are crisp and a fork slides through the center.

Step 2: While the potatoes roast, whisk the 60 g (1/4 cup) gochujang, 45 ml (3 tbsp) soy sauce, 30 ml (2 tbsp) rice vinegar, 2 tbsp brown sugar, 3 minced garlic cloves, and 1 tbsp sesame oil in a small bowl. You want a thick, glossy sauce that coats the back of a spoon.

Step 3: Place a large skillet over medium-high heat and crumble in the 450 g (1 lb) ground beef. Cook for 6 minutes, breaking it up, until no pink remains and the edges start to brown. You can pour off any excess fat if there is more than a spoonful.

Step 4: Reduce the heat to medium and pour the gochujang sauce into the skillet. Stir the beef through the sauce and let it bubble for 2 to 3 minutes, until it turns sticky and clings to the meat. You’ll see the color deepen to a dark red gloss.

Step 5: Divide the 600 g (3 cups) cooked rice among four bowls and top with the roasted sweet potatoes. Spoon the glazed beef over the top, then serve while it is hot.

Peanut Beef and Sweet Potato Soup

This soup is the richest of the bunch, with peanut butter melting into a spiced tomato base. The sweet potatoes soften into the broth and the beef gets fall-apart tender, so a bowl feels like a full meal.

Ingredients (makes 6 servings)

• Beef chuck, cut into 2 cm (0.75 in) cubes: 900 g (2 lb)
• Sweet potatoes, peeled and cubed: 800 g (1.75 lb)
• Yellow onion, diced: 1 large
• Creamy peanut butter: 120 g (1/2 cup)
• Canned diced tomatoes: 800 g (28 oz)
• Beef stock: 1 litre (4 cups)
• Cayenne pepper: 1/4 tsp
• Collard greens or kale, chopped: 200 g (4 cups)
• Vegetable oil, for browning: 2 tbsp
• Kosher salt: to taste

Instructions

Step 1: Pat the 900 g (2 lb) beef chunks dry and season them with salt. Heat 1 tbsp of the vegetable oil in a large pot over medium-high, then brown the beef in two batches for about 6 minutes per batch. You’ll see a dark crust form on the bottom of the pot, which is exactly what you want.

Step 2: Lower the heat to medium and add the remaining 1 tbsp oil. Cook the diced onion for 6 minutes, stirring a few times, until it turns soft and sweet. The steam from the onion will help lift the browned bits, but you can scrape them with a wooden spoon too.

Step 3: Stir in the 120 g (1/2 cup) peanut butter until it melts into the onion, then add the 800 g (28 oz) diced tomatoes, the 1 litre (4 cups) beef stock, and the 1/4 tsp cayenne. Bring the liquid to a simmer and return the beef to the pot, and you’ll see the peanut butter swirl into the broth.

Step 4: Cover the pot with a lid and lower the heat so the soup barely bubbles. Cook for 1 hour, stirring twice, until the beef is tender enough to break apart when you press it against the side of the pot.

Step 5: Add the 800 g (1.75 lb) sweet potato cubes and the 200 g (4 cups) chopped greens to the soup. Cook uncovered for 18 to 20 minutes, until the sweet potatoes are soft and the greens have wilted into the broth. You’ll notice the soup thickens as the potatoes release starch.

Step 6: Taste the soup and add more salt or a pinch more cayenne if you want more warmth. Ladle it into big bowls and serve hot, with a spoon of peanut butter on top if you like it extra rich.

Across every version, the beef’s first sear matters more than any other step. Let the chunks or crumbles sit until a deep brown crust forms, and you’ll build the savory backbone before the sweet potatoes go in. Give that step the extra few minutes it asks for.

Pick whichever one sounds like your night tonight, gather the ingredients, and let the sweet potatoes do what they do best.