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The Boat Shed Kitchen

Sweet Potato Taco Skillet

This sweet potato taco skillet is cozy, bold, and loaded with feel-good ingredients like tender sweet potatoes, juicy beef, and melty cheese. It’s a one-pan dinner that’s ready in under 30 minutes—and tastes even better the next day!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1 pound lean ground beef
  • 5 teaspoons chili powder divided
  • 2 teaspoons ground cumin
  • Kosher salt and fresh ground black pepper to taste
  • 1 teaspoon grated garlic
  • 2 cups peeled and diced sweet potatoes
  • 14.5 ounce can fire roasted diced tomatoes
  • 4 ounces canned diced green chiles
  • 1/4 cup water
  • 1/2 cup shredded cheddar cheese
  • Cilantro for garnish optional

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add ground beef and onion, breaking up the beef as it browns.
  3. Add 3 teaspoons of chili powder, 1 teaspoon cumin, salt, and pepper.
  4. Cook until beef is almost done, then stir in garlic for 1 minute.
  5. Transfer to a plate and wipe the skillet.
  6. See full steps with tips & photos → https://theboatshedcafe.com/sweet-potato-taco-skillet/

Notes

  • Make it vegetarian by swapping beef for black beans or lentils.
  • Try Monterey Jack or pepper jack for extra kick.
  • Great for meal prep—just reheat and serve!