11 Ground Beef Sweet Potato Recipes for Fast, Cozy Dinners

Ground beef and sweet potatoes are a natural team: savory browned beef, tender sweet potato, and whatever seasoning you choose. The sweet potato soaks up the beef’s juices, so even a quick skillet dish tastes slow-cooked. These versions take that base into a hash, a curry, a meatball, a soup, and more.

Start with the Classic Ground Beef Sweet Potato Skillet if you want a simple dinner. Go for the Southwestern Ground Beef Sweet Potato Skillet when you need heat, the Sweet Potato Beef Curry for something saucy, and the Taco Stuffed Sweet Potatoes for a hands-off meal.

Which Ground Beef Sweet Potato Recipes Should You Make?

Classic Ground Beef Sweet Potato Skillet

This is the one to start with. Ground beef, sweet potatoes, and onions in one hot pan, with just enough seasoning to bring out the sweetness without covering up the beef.

Ingredients (makes 4 servings)

• Ground beef, 85% lean: 450 g (1 lb)
• Sweet potatoes, peeled and cut into 1.5 cm cubes: 600 g (1.3 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Olive oil: 2 tbsp
• Smoked paprika: 1 tsp
• Ground cumin: 1/2 tsp
• Kosher salt: 3/4 tsp
• Black pepper: 1/4 tsp
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Heat 1 tbsp of the olive oil in a large skillet over medium-high. Add the 450 g ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. You’ll hear it sizzle at first, then that sound will turn into a steady gentle hiss. Transfer the beef to a plate and leave the fat in the pan.

Step 2: Add the remaining 1 tbsp olive oil and the diced onion. Cook until the onion softens and starts to brown, about 5 minutes, stirring now and then so it doesn’t stick. Add the 3 minced garlic cloves and stir for 30 seconds, until you can smell the garlic. The pan should look glossy, not dry.

Step 3: Add the 600 g sweet potato cubes, 3/4 tsp salt, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp pepper. Stir everything together, then spread the sweet potatoes in a single layer. Let them cook without stirring for 4 minutes, so you get a little color on the bottom.

Step 4: Return the browned beef to the pan and stir to combine. Pour in 60 ml (1/4 cup) water and scrape up any brown bits from the bottom. Cover and cook over medium heat for 10 minutes, until the sweet potatoes are tender when you poke them with a fork.

Step 5: Uncover the skillet and cook 2 more minutes, you’ll see the excess liquid start to evaporate. Taste and add more salt if you like, then serve hot straight from the skillet, scattered with the 2 tbsp chopped parsley.

Sweet Potato Beef Chili

Diced sweet potatoes give chili a soft, almost creamy bite that stands up to the heat. This one simmers on its own while you do something else, and it only gets better the next day.

Ingredients (makes 6 servings)

• Ground beef, 85% lean: 900 g (2 lb)
• Sweet potatoes, peeled and cut into 1 cm cubes: 450 g (1 lb)
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 4
• Canned diced tomatoes with juice: 800 g (28 oz)
• Beef stock: 500 ml (2 cups)
• Chili powder: 2 tbsp
• Ground cumin: 2 tsp
• Kosher salt: 1 tsp
• Vegetable oil: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp vegetable oil in a large pot over medium-high. Add the 900 g ground beef and cook, breaking it up, until browned, about 8 minutes. You want some crusty bits on the bottom, that is where the flavor comes from.

Step 2: Add the chopped onion and cook until it softens, about 5 minutes, stirring so it picks up the browned bits. Add the 4 minced garlic cloves and cook 30 seconds, until you smell it. If the pot looks dry, add a splash of water.

Step 3: Stir in the 2 tbsp chili powder and 2 tsp cumin, and cook for 1 minute to toast the spices. Add the 800 g tomatoes with their juice and 500 ml beef stock, scraping the bottom. Bring it to a simmer, then you can lower the heat.

Step 4: Add the 450 g sweet potato cubes and 1 tsp salt. Cover and simmer over low heat for 25 minutes, stirring once halfway, until the sweet potatoes are soft but still hold their shape. You’ll see the chili thicken slightly.

Step 5: Taste and adjust salt if you like, then ladle into bowls. Serve hot with whatever toppings you enjoy, sour cream, shredded cheese, or sliced jalapeño all work well.

Sweet Potato Shepherd’s Pie

The sweet potato topping here is what makes it. It gets golden and a little caramelized on top, while the beef and vegetable filling stays rich and savory underneath. This is the one for a slow Sunday dinner.

Ingredients (makes 5 servings)

• Ground beef, 85% lean: 900 g (2 lb)
• Sweet potatoes, peeled and chopped: 1.2 kg (2.6 lb)
• Yellow onion, diced: 1 large
• Carrots, diced: 2 medium
• Garlic cloves, minced: 3
• Tomato paste: 2 tbsp
• Beef stock: 250 ml (1 cup)
• Butter: 3 tbsp
• Milk: 60 ml (1/4 cup)
• Kosher salt: 1 tsp

Instructions

Step 1: Put the 1.2 kg chopped sweet potatoes in a large pot and cover with cold water. Add a big pinch of salt, bring to a boil, and cook until very tender, about 15 minutes. You’ll know they’re ready when a fork slides in without resistance. Drain well and return them to the pot.

Step 2: While the sweet potatoes cook, brown the 900 g ground beef in a large oven-safe skillet over medium-high heat, breaking it up, about 8 minutes. You want it deeply browned. Transfer to a plate with a slotted spoon, leaving the fat in the skillet.

Step 3: Add the diced onion and carrots to the skillet and cook in the beef fat until softened, about 7 minutes. Add the 3 minced garlic cloves and 2 tbsp tomato paste, and stir for 1 minute. Pour in the 250 ml beef stock, scraping the bottom, then return the beef and simmer for 5 minutes, until the liquid reduces slightly. Season with 1/2 tsp salt.

Step 4: Mash the drained sweet potatoes with 3 tbsp butter, 60 ml milk, and 1/2 tsp salt until smooth. You want them thick enough to spread, so add a little more milk only if they seem dry.

Step 5: Spread the mashed sweet potatoes over the beef mixture in the skillet, using a spoon to swirl the top. Bake at 200C (400F) for 20 minutes, until the top is golden and you can see the filling bubbling at the edges.

Step 6: Let the pie rest for 5 minutes, then you can serve it hot straight from the skillet. Spoon it out so each serving gets a little of that crisp top and the saucy filling.

Taco Stuffed Sweet Potatoes

Baked sweet potatoes become the vessel for a quick, spiced beef taco filling. You get the soft, sweet potato against the salty, seasoned beef, and you can pile on whatever fresh toppings you have.

Ingredients (makes 4 stuffed sweet potatoes)

• Sweet potatoes: 4 medium (about 800 g / 1.8 lb total)
• Ground beef, 85% lean: 450 g (1 lb)
• Yellow onion, diced: 1 small
• Garlic cloves, minced: 2
• Taco seasoning: 2 tbsp
• Canned diced tomatoes with green chiles, drained: 400 g (14 oz)
• Olive oil: 1 tbsp
• Kosher salt: 1/2 tsp
• Shredded cheddar cheese: 120 g (1 cup)
• Sour cream: for serving
• Fresh cilantro, chopped: for serving

Instructions

Step 1: Preheat your oven to 200C (400F). Scrub the 4 sweet potatoes, prick them a few times with a fork, and rub them with the 1 tbsp olive oil. Bake directly on the oven rack for 45 minutes, or until you can squeeze them gently and feel they’re soft all the way through.

Step 2: While the potatoes bake, cook the 450 g ground beef in a large skillet over medium-high heat, breaking it up, until browned, about 7 minutes. Add the diced onion and cook until it softens, about 4 minutes, then add the 2 minced garlic cloves and cook for 30 seconds.

Step 3: Stir in the 2 tbsp taco seasoning and cook for 1 minute, then add the drained tomatoes and 1/2 tsp salt. Let the mixture simmer for 5 minutes, stirring now and then, until it thickens slightly. You’ll see the liquid reduce and the filling turn glossy.

Step 4: Once the sweet potatoes are tender, you’ll split each one open lengthwise and fluff the inside with a fork. Season the potato flesh with a pinch of salt, then spoon the beef mixture over each half, piling it up.

Step 5: You can top them with the shredded cheddar, a dollop of sour cream, and a scatter of cilantro. Serve the stuffed sweet potatoes hot while the cheese melts into the filling.

Sweet Potato Beef Curry

Coconut milk, curry powder, and a little fresh ginger turn ground beef and sweet potatoes into a saucy curry that tastes like it simmered for hours. This is the one when you want something warming and a little different.

Ingredients (makes 4 servings)

• Ground beef, 85% lean: 450 g (1 lb)
• Sweet potatoes, peeled and cut into 2 cm chunks: 600 g (1.3 lb)
• Yellow onion, finely chopped: 1 medium
• Fresh ginger, grated: 1 tbsp
• Garlic cloves, minced: 3
• Curry powder: 2 tbsp
• Canned coconut milk, full-fat: 400 ml (14 oz)
• Beef stock: 120 ml (1/2 cup)
• Kosher salt: 3/4 tsp
• Vegetable oil: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp vegetable oil in a large deep skillet or pot over medium-high. Add the 450 g ground beef and brown it, breaking it up, until no pink remains, about 7 minutes. You should hear a good sizzle as the moisture cooks off.

Step 2: Add the finely chopped onion and cook until it turns translucent, about 5 minutes. Add the 1 tbsp grated ginger and 3 minced garlic cloves, and stir for 30 seconds, until the raw smell softens. The pan should smell fragrant, not sharp.

Step 3: Stir in the 2 tbsp curry powder and cook for 1 minute, then pour in the 400 ml coconut milk and 120 ml beef stock. Scrape the bottom, add the 600 g sweet potato chunks and 3/4 tsp salt, and bring to a gentle simmer.

Step 4: Cover the pot and cook over low heat for 20 minutes, stirring halfway, until the sweet potatoes are tender when you pierce them. The sauce will thicken as it simmers, and you’ll see it coat the back of a spoon.

Step 5: Give it a taste and add more salt if you like, then serve the curry over cooked rice. Spoon plenty of the sauce over the top so each bite stays rich and creamy.

Sweet Potato Beef Meatballs in Tomato Sauce

Grated sweet potato keeps these meatballs soft and adds a little sweetness that balances the tomato sauce. They hold together better than you’d think, and they freeze beautifully if you want to cook once and eat twice.

Ingredients (makes 24 meatballs)

• Ground beef, 85% lean: 900 g (2 lb)
• Sweet potato, peeled and grated: 150 g (1 cup grated)
• Breadcrumbs, plain: 50 g (1/2 cup)
• Egg: 1 large
• Garlic cloves, minced: 4
• Kosher salt: 1 tsp
• Black pepper: 1/4 tsp
• Olive oil: 2 tbsp
• Canned crushed tomatoes: 800 g (28 oz)
• Dried oregano: 1 tsp

Instructions

Step 1: In a large bowl, combine the 900 g ground beef, 150 g grated sweet potato, 50 g breadcrumbs, 1 egg, half the minced garlic, 1 tsp salt, and 1/4 tsp pepper. Mix gently with your hands just until everything comes together, you don’t want to overwork the meat or it gets tough.

Step 2: Roll the mixture into 24 equal meatballs, about 2 tbsp each. Wet your hands with a little water so the mixture doesn’t stick, and set the meatballs on a plate while you heat the pan.

Step 3: Heat 1 tbsp of the olive oil in a large skillet over medium-high. Brown the meatballs in two batches, turning them, until they have color on all sides, about 6 minutes per batch. You’re not cooking them through, just getting a nice crust. Transfer to a plate.

Step 4: Wipe out the skillet, then add the remaining 1 tbsp olive oil and the rest of the garlic. Cook over medium heat for 30 seconds, until fragrant, then pour in the 800 g crushed tomatoes and 1 tsp oregano. Bring to a simmer.

Step 5: Return the browned meatballs to the skillet, nestling them into the sauce. Cover and simmer over low heat for 15 minutes, until the meatballs are cooked through and the sauce has thickened slightly. You’ll see the sauce take on a deeper red color.

Step 6: You can serve the meatballs hot over pasta, polenta, or rice, spooning plenty of sauce over each portion. Add a little grated cheese on top if you like.

Southwestern Ground Beef Sweet Potato Skillet

This skillet brings black beans and jalapeño into the mix, so it’s a complete dinner in one pan. A handful of cheese melts into the top, and you get a little heat without much extra work.

Ingredients (makes 6 servings)

• Ground beef, 85% lean: 900 g (2 lb)
• Sweet potatoes, peeled and cut into 1 cm cubes: 600 g (1.3 lb)
• Yellow onion, diced: 1 large
• Jalapeño, finely chopped: 1
• Garlic cloves, minced: 3
• Canned black beans, drained and rinsed: 400 g (14 oz)
• Chili powder: 1 tbsp
• Kosher salt: 1 tsp
• Shredded cheddar cheese: 120 g (1 cup)
• Olive oil: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a large skillet over medium-high. Add the 900 g ground beef and brown it, breaking it up, about 8 minutes. You want a good sear on some pieces, so don’t stir too often at first.

Step 2: Add the diced onion and chopped jalapeño, and cook until the onion softens, about 5 minutes. Stir in the 3 minced garlic cloves and 1 tbsp chili powder, and cook for 30 seconds, until the spices smell toasted.

Step 3: Add the 600 g sweet potato cubes, 400 g black beans, and 1 tsp salt. Stir everything together, then cover the skillet and cook over medium heat for 12 minutes. Check halfway and give it a stir; you want the sweet potatoes tender but not mushy.

Step 4: Uncover the skillet, then you can scatter the 120 g cheddar over the top. Cover again for 2 minutes to melt the cheese, then serve straight from the skillet. You get a spoonful of melted cheese, beef, and sweet potato in every bite.

Sweet Potato Beef Breakfast Hash

This hash is as good at breakfast as it is at dinner. Crispy sweet potato cubes, browned beef, and onions all in one pan, with a fried egg on top if you want to go all the way.

Ingredients (makes 2 servings)

• Ground beef, 85% lean: 225 g (1/2 lb)
• Sweet potato, peeled and cut into 1 cm cubes: 300 g (10 oz)
• Yellow onion, diced: 1/2 medium
• Garlic cloves, minced: 2
• Smoked paprika: 1/2 tsp
• Black pepper: 1/4 tsp
• Kosher salt: 1/2 tsp
• Olive oil: 2 tbsp
• Eggs: 2 large
• Fresh chives, chopped: for serving

Instructions

Step 1: Heat 1 tbsp of the olive oil in a large skillet over medium-high. Add the 300 g sweet potato cubes and 1/2 tsp salt, and cook, stirring occasionally, until they start to brown and soften, about 8 minutes. You’ll see the edges turn golden and the cubes release from the pan more easily.

Step 2: Push the sweet potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil and the 225 g ground beef to the empty side, breaking it up as it browns. Cook until the beef is no longer pink, about 5 minutes, then stir everything together.

Step 3: Add the diced onion and 2 minced garlic cloves, and cook until the onion softens, about 4 minutes. Stir in the 1/2 tsp smoked paprika and 1/4 tsp black pepper, and cook for 30 seconds. The whole pan should smell smoky and savory.

Step 4: Spread the hash into an even layer and press down gently with your spatula. Let it cook undisturbed for 2 minutes so the bottom gets crispy, then flip and press again. You want those browned bits.

Step 5: You can fry the 2 eggs in a separate nonstick pan over medium heat until the whites are set and the yolks are still runny, about 3 minutes. Serve the hash hot with an egg on each plate and a scatter of chives.

Asian Ground Beef Sweet Potato Bowls

A quick soy and ginger sauce glazes the beef and sweet potatoes, and everything sits on warm rice. The sweet potato gets slightly caramelized edges, and the sauce is salty, a little sweet, and just enough to coat every bite.

Ingredients (makes 4 bowls)

• Ground beef, 85% lean: 450 g (1 lb)
• Sweet potatoes, peeled and cut into 1.5 cm cubes: 600 g (1.3 lb)
• Garlic cloves, minced: 3
• Fresh ginger, grated: 1 tbsp
• Soy sauce: 3 tbsp
• Rice vinegar: 1 tbsp
• Brown sugar: 1 tbsp
• Vegetable oil: 2 tbsp
• Cooked rice: 600 g (3 cups)
• Sliced green onions: for serving

Instructions

Step 1: Heat the 2 tbsp vegetable oil in a large skillet over medium-high. Add the 600 g sweet potato cubes and cook, turning them every couple of minutes, until they are browned on the edges and almost tender, about 10 minutes. You want them to keep their shape, so don’t stir too hard.

Step 2: Push the sweet potatoes to the sides, add the 450 g ground beef to the center, and break it up as it browns. Cook until no pink remains, about 6 minutes, then stir everything together. The pan will look glossy from the beef fat.

Step 3: In a small bowl, stir together the 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 3 minced garlic cloves, and 1 tbsp grated ginger. Pour this over the beef and sweet potatoes, and stir to coat. Let it bubble for 2 minutes, until the sauce thickens and sticks to everything.

Step 4: Divide the 600 g cooked rice among four bowls. Spoon the beef and sweet potato mixture over the rice, making sure each bowl gets plenty of the glaze.

Step 5: Top each bowl with sliced green onions and serve hot. You can add a little extra soy sauce at the table if you like it saltier.

Sweet Potato Beef Soup

This soup is the one for a big pot on a cold day. The sweet potatoes break down just enough to thicken the broth, and the beef stays in tender little crumbles. It freezes well, so make a double batch.

Ingredients (makes 8 servings)

• Ground beef, 85% lean: 900 g (2 lb)
• Sweet potatoes, peeled and cut into 1.5 cm cubes: 600 g (1.3 lb)
• Yellow onion, chopped: 1 large
• Carrots, sliced: 2 medium
• Garlic cloves, minced: 4
• Canned diced tomatoes with juice: 400 g (14 oz)
• Beef stock: 1.5 L (6 cups)
• Dried thyme: 1 tsp
• Kosher salt: 1 tsp
• Olive oil: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium-high. Add the 900 g ground beef and brown it, breaking it up, until deeply colored, about 8 minutes. You’ll see some browned bits on the bottom, and those add a lot of flavor to the soup.

Step 2: Add the chopped onion and sliced carrots, and cook until the onion starts to soften, about 6 minutes. Add the 4 minced garlic cloves and 1 tsp dried thyme, and stir for 30 seconds, until the pot smells fragrant.

Step 3: Pour in the 400 g diced tomatoes with their juice and 1.5 L beef stock. Scrape the bottom of the pot to lift any browned bits, then add the 600 g sweet potato cubes and 1 tsp salt. Bring the soup to a boil.

Step 4: Lower the heat so the soup simmers gently, and cover the pot. Cook for 25 minutes, stirring once or twice, until the sweet potatoes are very tender and starting to break apart at the edges. You’ll notice the broth thicken slightly as they soften.

Step 5: Taste the soup and add more salt if you think it needs it. If you want a thicker texture, mash a few sweet potato cubes against the side of the pot with your spoon.

Step 6: You can ladle the soup into bowls and serve hot with a handful of fresh herbs or a spoonful of plain yogurt on top if you like.

Mini Sweet Potato Beef Sliders

These little sliders pack a full dinner into a two-bite package. The sweet potato keeps the patties soft, and a quick smoky mayo brings the whole thing together. They’re the one for game day or a party.

Ingredients (makes 12 sliders)

• Ground beef, 85% lean: 450 g (1 lb)
• Sweet potato, peeled and grated: 100 g (3/4 cup grated)
• Breadcrumbs, plain: 30 g (1/3 cup)
• Egg yolk: 1
• Smoked paprika: 3/4 tsp
• Kosher salt: 1/2 tsp
• Black pepper: 1/4 tsp
• Olive oil: 2 tbsp
• Slider buns: 12
• Mayonnaise: 3 tbsp

Instructions

Step 1: In a bowl, combine the 450 g ground beef, 100 g grated sweet potato, 30 g breadcrumbs, 1 egg yolk, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper. Mix gently with your hands until just combined, then shape into 12 small patties about 5 cm across. Wet your hands first so the mixture doesn’t stick.

Step 2: Heat the 2 tbsp olive oil in a large skillet over medium-high. Cook the patties in two batches, about 4 minutes per side, until browned and cooked through. You’ll see the edges turn deep brown and the patties feel firm when you press them gently.

Step 3: While the patties cook, stir the remaining 1/4 tsp smoked paprika into the 3 tbsp mayonnaise. Toast the 12 slider buns cut-side down in the same skillet for 1 minute, just until they get a little color.

Step 4: Spread the smoky mayo on the bottom half of each bun, then add a warm patty and the top bun. You can build them all at once so they’re ready to grab.

Step 5: Serve the sliders hot, and you’ll want to put out a little extra smoky mayo on the side for dipping.

The one move that makes all of these better is browning the beef properly. Let it sit in the pan without stirring for a minute or two at the start, then break it up. That crust is where the savory base comes from. Pick whichever version fits tonight and run with it.

Dinner doesn’t need to be complicated to be good. Brown the beef, let the sweet potatoes cook through, and you’re already most of the way there.