Ground Beef Sweet Potato Skillet

There’s something incredibly comforting about a one-pan meal sizzling on the stovetop, filling the kitchen with warmth and the scent of home-cooked goodness.

This ground beef sweet potato skillet is one of those meals I keep in my weeknight rotation.

It’s hearty, wholesome, and packed with nourishing ingredients that make me feel good about what’s on the plate.

Plus, I love how it comes together quickly with minimal cleanup—just a simple skillet and a bit of love.

Why You’ll Love This Recipe

This recipe checks every box for me:

It’s easy to make in under 30 minutes.

It’s packed with veggies, protein, and vibrant flavor.

It’s perfect for meal prep and reheats like a dream.

I love the way the sweetness of the sweet potatoes balances the savory ground beef and the subtle crunch of zucchini.

It’s the kind of feel-good dish that satisfies your body and soul.

What You’ll Need (Ingredient Highlights)

Ground beef – I prefer lean beef (85-90%) for flavor without excess grease.

Sweet potatoes – Earthy, naturally sweet, and a great source of fiber and vitamins.

Zucchini – Adds freshness and a nice texture contrast.

Smoked paprika – Gives a subtle smoky depth that enhances everything.

Garlic and onion – The base for all delicious things.

Olive oil – A healthy fat to sauté and bring it all together.

Fresh parsley – Brightens the whole dish at the end.

Pro Tips Before You Start

Dice sweet potatoes evenly so they cook at the same rate.

Don’t overcrowd the pan—if your skillet is small, work in batches.

Cover the pan when cooking sweet potatoes to steam and soften them quickly.

Let the zucchini stay slightly crisp—it adds freshness and texture.

How to Make Ground Beef Sweet Potato Skillet

Step 1: Sauté the aromatics

Heat olive oil in a large skillet over medium heat.

Add finely chopped onion and minced garlic.

Sauté for about 2–3 minutes, stirring often, until softened and fragrant.

Step 2: Brown the ground beef

Add the ground beef directly to the skillet.

Break it apart with a spatula and cook until fully browned—about 5–7 minutes.

If there’s excess grease, drain it out carefully.

Step 3: Cook the sweet potatoes

Stir in the diced sweet potatoes, then season with smoked paprika, dried oregano, salt, and black pepper.

Mix well, cover the skillet with a lid, and let it cook for about 10 minutes.

Stir occasionally until the sweet potatoes are fork-tender.

Step 4: Add the zucchini

Once the sweet potatoes are soft, stir in the diced zucchini.

Cook uncovered for another 5 minutes, just until the zucchini is tender but still has a bit of bite.

Step 5: Finish and garnish

Turn off the heat, sprinkle the skillet with chopped fresh parsley, and give it a final stir.

Serve warm, straight from the pan.

What to Serve It With

This dish is a meal in itself, but you can easily pair it with:

A crisp green salad with lemon vinaigrette

Warm crusty bread or garlic toast

A dollop of Greek yogurt or sour cream on top

Fried or poached egg if you’re serving it for brunch

It’s endlessly flexible!

Variations / Substitutions

Swap the protein – Use ground turkey or chicken for a leaner twist.

Make it vegetarian – Replace beef with lentils or crumbled tofu.

Spice it up – Add red pepper flakes or chili powder if you like heat.

Add cheese – A sprinkle of shredded cheddar or feta on top makes it extra cozy.

Boost the veg – Add spinach, bell peppers, or even kale near the end of cooking.

Storage & Leftovers

Let leftovers cool completely, then store them in an airtight container:

Fridge – Up to 4 days

Freezer – Up to 2 months

To reheat, warm it in a skillet with a splash of water or microwave until hot.

The flavors deepen beautifully overnight.

FAQs

Can I meal prep this dish?
Yes! It stores well in the fridge and is great for lunches or dinners throughout the week.

What can I use instead of sweet potatoes?
You can use butternut squash, carrots, or even regular potatoes—just adjust the cooking time.

Is this recipe gluten-free?
Yes, it’s naturally gluten-free! Just double-check your spices and garnishes.

Can I double the recipe?
Definitely—just use a large enough skillet or cook in batches so everything browns properly.

How do I make it dairy-free?
This dish is already dairy-free as written—no adjustments needed.

Can I add sauce to it?
You can drizzle with a bit of tahini, hot sauce, or even pesto if you want an extra flavor boost.

Do I need to peel the zucchini?
Nope! The skin is tender and nutritious—just wash well and dice.

Final Thoughts

This ground beef sweet potato skillet is one of those go-to recipes that never lets me down.

It’s vibrant, filling, and nourishing—without a lot of fuss.

Whether I’m making a weeknight dinner or prepping meals for the days ahead, it fits the bill perfectly.

If you’re craving something warm, savory, and wholesome, this dish will definitely hit the spot.