18 Delicious Ground Beef and Sweet Potato Recipes for Every Occasion

Just when you thought ground beef and sweet potatoes couldn’t get any more versatile, we’ve rounded up 18 mouthwatering recipes that prove otherwise! Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or something to wow at your next gathering, this list has got you covered. Dive in and discover how these two humble ingredients can transform into dishes that’ll delight your taste buds any day of the week.

Sweet Potato and Ground Beef Shepherd’s Pie

Hold onto your spatulas, folks, because we’re about to dive into a dish that’s like a cozy hug for your taste buds—a twist on the classic shepherd’s pie that’ll have you coming back for seconds (and maybe thirds).

Ingredients

• 1 lb ground beef (the leaner, the meaner, I say)
• 2 large sweet potatoes, peeled and cubed (because orange is the new black in my kitchen)
• 1 cup frozen peas (little green gems that pop with sweetness)
• 1/2 cup beef broth (homemade if you’re fancy, store-bought if you’re human)
• 2 tbsp extra virgin olive oil (my liquid gold)
• 1 tsp garlic powder (because vampires aren’t welcome at dinner)
• 1/2 tsp salt (just enough to make the flavors sing)
• 1/4 tsp black pepper (for that gentle kick)

Instructions

1. Preheat your oven to 375°F—because we’re not baking cookies, but we’re still bringing the heat.
2. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until it’s browned and crumbly, about 5-7 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the beef instead of browning it.
3. While the beef is doing its thing, boil the sweet potatoes in a pot of salted water until fork-tender, about 15 minutes. Drain and mash them until smooth. Tip: A splash of beef broth in the mash adds depth without the dairy.
4. Stir the peas, garlic powder, salt, and pepper into the beef, then pour in the beef broth. Let it simmer for 5 minutes until the mixture thickens slightly.
5. Transfer the beef mixture to a baking dish, then spread the mashed sweet potatoes over the top. Use a fork to create little peaks—they’ll get crispy and golden in the oven.
6. Bake for 20-25 minutes, until the top is lightly browned and the edges are bubbly. Tip: Let it sit for 5 minutes before serving to avoid a volcanic eruption of filling.

Every bite of this shepherd’s pie is a delightful contrast—creamy sweet potatoes against the savory, hearty beef filling. Serve it with a side of roasted veggies or a simple salad to round out the meal, or go rogue and top it with a fried egg for breakfast the next day.

Ground Beef and Sweet Potato Skillet

Y’all, if you’re looking for a dish that’s as easy to make as it is delicious, you’ve hit the jackpot. This ground beef and sweet potato skillet is the weeknight hero you didn’t know you needed, combining savory, sweet, and a little bit of sass in every bite.

Ingredients

• 1 lb ground beef (I go for 85% lean—it’s the perfect balance of flavor and not too greasy)
• 2 medium sweet potatoes, diced into 1/2-inch cubes (because size matters here, folks)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 cup diced onion (because what’s a skillet without a little onion?)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use the jarred stuff)
• 1 tsp smoked paprika (for that smoky depth)
• 1/2 tsp ground cumin (it’s the secret handshake of spices)
• Salt and pepper to taste (but let’s be real, you know how to season your food)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Tip: If the oil shimmers, it’s ready to party.
2. Add the diced onion and sauté until translucent, about 3 minutes. Tip: Stir occasionally to prevent them from getting too tan.
3. Toss in the minced garlic and cook for another 30 seconds, just until fragrant. Tip: Don’t let it brown, or it’ll turn bitter.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: This is your arm workout for the day.
5. Stir in the sweet potatoes, smoked paprika, and cumin. Cook for another 10 minutes, stirring occasionally, until the sweet potatoes are tender. Tip: Cover the skillet for the last 5 minutes to speed things up.
6. Season with salt and pepper, then give everything a final stir to combine.

Zesty, hearty, and packed with flavor, this skillet is a one-way ticket to Flavor Town. Serve it up with a dollop of sour cream or over a bed of greens for a meal that’s as versatile as it is delicious.

Sweet Potato Ground Beef Hash

Unbelievably easy and outrageously delicious, this Sweet Potato Ground Beef Hash is the weeknight hero you didn’t know you needed. It’s like a hug in a pan, with sweet potatoes and beef playing the lead roles in this culinary rom-com.

Ingredients

• 1 lb ground beef (I go for 85% lean for that perfect fat-to-flavor ratio)
• 2 medium sweet potatoes, diced into 1/2-inch cubes (because size matters here)
• 1 large onion, chopped (yellow onions are my jam for this)
• 2 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 1 tsp smoked paprika (for that smoky whisper)
• Salt and pepper (to make everything pop)
• 2 cloves garlic, minced (because garlic is life)
• 1/4 cup water (to help those sweet potatoes soften up)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers like a disco ball.
2. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t stir too much; let it get a nice crust.
3. Toss in the onions and garlic, sautéing until the onions are translucent, about 3 minutes. Tip: This is when your kitchen starts smelling like heaven.
4. Add the sweet potatoes, smoked paprika, salt, and pepper, stirring to coat everything in that smoky goodness.
5. Pour in the water, then cover and reduce heat to medium-low. Let it simmer for 10 minutes, or until the sweet potatoes are tender. Tip: Peek occasionally to prevent sticking.
6. Uncover, increase heat to medium-high, and cook for another 5 minutes to crisp up the hash. Stir only once to let the bottom get golden.

Vibrant and hearty, this hash is a textural dream with crispy edges and soft centers. Serve it topped with a fried egg for breakfast or alongside a crisp salad for dinner—it’s versatile like that.

Ground Beef Stuffed Sweet Potatoes

Just when you thought sweet potatoes couldn’t get any better, we go and stuff them with savory ground beef, turning this humble tuber into a meal that’s both hearty and hilariously delicious. It’s like they threw a party and forgot to tell the fork—it’s that good.

Ingredients

• 4 medium sweet potatoes (because size matters, and these are just right)
• 1 lb ground beef (the leaner, the meaner, but 80/20 is my jam for flavor)
• 1 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 1/2 cup diced onion (because crying over onions is just pre-game for flavor town)
• 2 cloves garlic, minced (fresh is best, unless you’re a vampire)
• 1 tsp chili powder (for that kick that says ‘hello’)
• 1/2 tsp cumin (because every dish deserves a little earthiness)
• Salt and pepper to taste (but let’s be honest, you’ll taste and adjust anyway)
• 1/2 cup shredded cheddar cheese (because cheese is the glue that holds the universe together)
• 2 tbsp chopped fresh cilantro (for a pop of color and a hint of sass)

Instructions

1. Preheat your oven to 400°F because we’re about to turn up the heat on these sweet potatoes.
2. Scrub the sweet potatoes clean, poke them a few times with a fork (venting is important, even for vegetables), and bake directly on the oven rack for 45-50 minutes, until they’re tender enough to hug.
3. While the potatoes bake, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 3-4 minutes.
4. Add the ground beef, breaking it apart like it’s bad news, and cook until no pink remains, about 5-6 minutes. Drain any excess fat unless you’re into that sort of thing.
5. Stir in the chili powder, cumin, salt, and pepper, mixing until the beef is more seasoned than a reality TV star. Remove from heat.
6. Once the sweet potatoes are done, let them cool slightly before slicing them open like a present. Fluff the insides gently with a fork to make room for the beef.
7. Divide the beef mixture among the potatoes, topping each with a generous sprinkle of cheddar cheese. Return to the oven for 5 minutes, just until the cheese is meltier than a love song.
8. Garnish with cilantro before serving, because we eat with our eyes first, and this dish is a looker.

The contrast between the sweet, creamy potato and the spicy, savory beef is a match made in culinary heaven. Serve these bad boys with a side of sour cream or avocado slices for an extra layer of indulgence that’ll have everyone at the table fighting for seconds.

Sweet Potato and Ground Beef Casserole

Dive into this hearty Sweet Potato and Ground Beef Casserole that’s like a hug in a dish—perfect for those nights when you want comfort without the fuss. It’s a playful twist on the classic, blending sweet and savory in a way that’ll have your taste buds doing a happy dance.

Ingredients

• 1 lb ground beef (the leaner, the meaner, but hey, you do you)
• 2 large sweet potatoes, peeled and diced (about 4 cups—because size matters)
• 1 cup shredded cheddar cheese (extra sharp for that punch, please)
• 1/2 cup heavy cream (go big or go home)
• 2 tbsp extra virgin olive oil (my liquid gold)
• 1 tsp garlic powder (because fresh is great, but we’re keeping it simple)
• 1 tsp smoked paprika (for that smoky whisper of flavor)
• Salt and pepper to taste (but let’s not pretend we’re measuring)

Instructions

1. Preheat your oven to 375°F—because patience is a virtue, especially when cheese is involved.
2. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart like it owes you money, until browned, about 5-7 minutes.
3. While the beef is browning, toss the diced sweet potatoes into a greased 9×13 baking dish. Pro tip: A little extra olive oil here prevents a sticky situation.
4. Sprinkle the browned beef over the sweet potatoes like you’re decorating a cake—only this cake is savory and won’t ruin your diet.
5. Drizzle the heavy cream over the top, then sprinkle with garlic powder, smoked paprika, salt, and pepper. It’s like seasoning confetti!
6. Top with shredded cheddar cheese because, let’s be honest, cheese is the real MVP here.
7. Bake for 25-30 minutes, or until the sweet potatoes are tender and the cheese is bubbly and slightly golden. Watch for the cheese to get that perfect melt—it’s a fine line between melted and magma.

How about that? You’ve got a casserole that’s creamy, cheesy, and packed with flavor. Serve it straight from the dish for that rustic charm, or plate it up fancy if you’re feeling extra. Either way, it’s a win.

Ground Beef and Sweet Potato Chili

Feast your eyes (and eventually your stomach) on this hearty, hug-in-a-bowl Ground Beef and Sweet Potato Chili that’s about to become your weeknight superhero. It’s the perfect blend of sweet, spicy, and everything nice, guaranteed to make your taste buds do a happy dance.

Ingredients

• 1 lb ground beef (the leaner, the meaner, but 80/20 is my jam for flavor)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (because size matters here)
• 1 large onion, diced (tears are optional but likely)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use jarred)
• 1 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 can (15 oz) black beans, drained and rinsed (because fiber is your friend)
• 1 can (15 oz) diced tomatoes (fire-roasted if you’re feeling adventurous)
• 2 cups beef broth (low sodium, so you’re the boss of the salt)
• 2 tbsp chili powder (this is where the magic happens)
• 1 tsp cumin (because chili without cumin is like a hug without the squeeze)
• Salt and pepper to taste (but seriously, taste as you go)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the diced onion and sauté until it’s as soft as your favorite sweater, about 5 minutes.
3. Toss in the minced garlic and cook for 30 seconds, just until it’s fragrant enough to make your neighbors jealous.
4. Add the ground beef, breaking it apart with a spoon like you’re solving a puzzle, and cook until it’s browned and no longer pink, about 7 minutes.
5. Stir in the sweet potatoes, black beans, diced tomatoes, beef broth, chili powder, and cumin. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25 minutes, or until the sweet potatoes are tender enough to pierce with a fork but still hold their shape.
6. Season with salt and pepper, but remember, you can always add more later, so start with a little and adjust as needed.

This chili is a texture dream—creamy sweet potatoes, hearty beef, and beans with just the right amount of bite. Serve it topped with a dollop of sour cream and a sprinkle of sharp cheddar, or go wild and scoop it up with some crispy tortilla chips for that extra crunch.

Sweet Potato Ground Beef Tacos

Buckle up, taco lovers! We’re about to dive into a dish that’s a game-changer for your Taco Tuesdays—Sweet Potato Ground Beef Tacos. It’s the kind of meal that makes you wonder why you haven’t been mixing sweet potatoes with your beef all along.

Ingredients

• 1 lb ground beef (I go for 85/15 for that perfect juicy-to-lean ratio)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (because size matters here)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp chili powder (for that kick that says ‘hello’)
• 1/2 tsp cumin (because tacos without cumin are like a sky without stars)
• 1/2 tsp garlic powder (the silent hero of flavor town)
• Salt to taste (but let’s be real, you’re going to taste as you go)
• 8 small tortillas (corn or flour, I won’t judge)
• 1/2 cup shredded cheese (because melty cheese is non-negotiable)
• 1/4 cup chopped cilantro (for that fresh pop of color and flavor)

Instructions

1. Preheat your oven to 400°F because we’re about to get those sweet potatoes perfectly roasted.
2. Toss the sweet potato cubes with olive oil, chili powder, cumin, garlic powder, and a pinch of salt on a baking sheet. Spread them out in a single layer—no overlapping unless you’re into steamed potatoes.
3. Roast for 20-25 minutes, flipping halfway, until they’re golden and fork-tender. Tip: If they’re not caramelizing, they’re not ready. Patience is key.
4. While the sweet potatoes are doing their thing, brown the ground beef in a skillet over medium-high heat, breaking it up as it cooks. Drain any excess fat because nobody likes a greasy taco.
5. Once the beef is cooked through, season it with a pinch more chili powder and salt. Tip: Taste as you go—seasoning is your best friend.
6. Warm the tortillas in a dry skillet for about 30 seconds on each side or until they’re pliable and slightly charred. Tip: Keep them warm in a towel until serving to prevent them from turning into tortilla chips.
7. Assemble your tacos: Start with a layer of sweet potatoes, add the ground beef, sprinkle with cheese, and top with cilantro. The order matters—trust me.

Prepare for a flavor explosion with every bite. The sweetness of the potatoes pairs magically with the savory beef, and the melted cheese brings it all together. Serve these bad boys with a side of lime wedges for an extra zing, and watch them disappear before your eyes.

Ground Beef and Sweet Potato Meatballs

Let’s face it, meatballs are the unsung heroes of the dinner table, and when you throw sweet potatoes into the mix, you’re not just making dinner—you’re crafting a masterpiece. These Ground Beef and Sweet Potato Meatballs are here to shake up your meal routine with a playful twist on the classic.

Ingredients

• 1 lb ground beef (the leaner, the meaner, but 85/15 is my sweet spot)
• 1 cup mashed sweet potato (roasted, not boiled, for that deep, caramelized flavor)
• 1/2 cup breadcrumbs (panko for that extra crunch, because why not?)
• 1 large egg (room temp, because it mixes better and nobody likes a cold egg surprise)
• 2 cloves garlic, minced (more if you’re feeling spicy)
• 1 tsp salt (kosher, because we’re fancy like that)
• 1/2 tsp black pepper (freshly ground, because pre-ground is so last year)
• 1 tbsp extra virgin olive oil (my go-to for everything from salads to sautés)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re baking these bad boys to perfection.
2. In a large bowl, combine the ground beef, mashed sweet potato, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix until just combined—overmixing is the enemy of tender meatballs.
3. Roll the mixture into 1.5-inch balls (a cookie scoop works wonders here for uniform size).
4. Heat the olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side, just to get that gorgeous color. They don’t need to be cooked through here—trust the process.
5. Transfer the meatballs to a baking sheet and bake for 15-20 minutes, or until they reach an internal temperature of 160°F (71°C).
6. Let them rest for 5 minutes before serving—patience is a virtue, especially when it comes to juicy meatballs.

Unbelievably tender with a hint of sweetness from the potatoes, these meatballs are a game-changer. Serve them over a bed of zoodles for a low-carb twist or smothered in your favorite marinara for a cozy, classic vibe.

Sweet Potato Ground Beef Stir Fry

Now, who said weeknight dinners have to be boring? This Sweet Potato Ground Beef Stir Fry is here to shake things up with its vibrant colors and even more vibrant flavors. It’s the kind of dish that makes you forget you’re actually eating something healthy—until you feel like a superhero afterward.

Ingredients

• 1 lb ground beef (I go for 85% lean for that perfect balance of juicy and not too greasy)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (because size matters here, folks)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1/2 cup diced onion (because what’s a stir fry without a little cry?)
• 2 cloves garlic, minced (fresh only, please—none of that jarred nonsense)
• 1 tsp ground cumin (for that warm, hug-in-a-spice feeling)
• 1/2 tsp smoked paprika (because we’re fancy like that)
• Salt and pepper to taste (but let’s be real, you’ll taste as you go)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers like a disco ball.
2. Add the diced sweet potatoes to the skillet, spreading them out in a single layer. Let them cook undisturbed for 5 minutes to get a nice sear.
3. Stir the sweet potatoes and continue cooking for another 5 minutes, or until they’re just tender enough to poke with a fork but still have some sass.
4. Push the sweet potatoes to one side of the skillet and add the ground beef to the other side. Break it up with a spatula and cook until no longer pink, about 5 minutes.
5. Add the onion and garlic to the beef, stirring to combine. Cook for 2 minutes until the onions are translucent and the garlic is fragrant—your kitchen should smell amazing right now.
6. Sprinkle in the cumin and smoked paprika, then mix everything together like you’re the conductor of a flavor orchestra.
7. Season with salt and pepper, give it one final stir, and remove from heat.

Hearty and satisfying, this stir fry is a beautiful mess of sweet, savory, and smoky. Serve it over a bed of greens for a low-carb twist, or go all out with a side of crusty bread to sop up the goodness. Either way, your taste buds are in for a treat.

Ground Beef and Sweet Potato Lasagna

Who knew that combining ground beef and sweet potatoes could lead to such a cozy, comforting lasagna? This dish is like a hug in a pan, perfect for those nights when you want something hearty but not too heavy.

Ingredients

• 1 lb ground beef (I like 85% lean for the perfect fat content)
• 2 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick for even cooking)
• 15 oz ricotta cheese (full-fat, because why not?)
• 1 large egg (room temp blends better with the ricotta)
• 2 cups shredded mozzarella cheese (the more, the merrier)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 3 cloves garlic, minced (fresh is best)
• 1 tsp dried oregano (for that herby goodness)
• 1/2 tsp crushed red pepper flakes (adjust to your heat preference)
• Salt and freshly ground black pepper (to season every layer)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon, until no longer pink, about 5-7 minutes. Drain excess fat.
3. Add minced garlic, oregano, red pepper flakes, salt, and pepper to the beef. Cook for another minute until fragrant. Remove from heat.
4. In a bowl, mix ricotta cheese, egg, and a pinch of salt until well combined. This is your creamy layer.
5. Layer half of the sweet potato slices at the bottom of the baking dish. Top with half of the beef mixture, then half of the ricotta mixture, and sprinkle with 1 cup of mozzarella.
6. Repeat the layers with the remaining sweet potatoes, beef, ricotta, and finish with mozzarella and Parmesan on top.
7. Cover with foil and bake for 45 minutes. Then, remove the foil and bake for another 15 minutes until the cheese is bubbly and slightly golden.
8. Let the lasagna rest for 10 minutes before slicing. This patience-testing step ensures neat slices.

This lasagna is a delightful mix of sweet and savory, with layers that hold together beautifully. Try serving it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Sweet Potato Ground Beef Burgers

Ever tried to convince your taste buds that healthy can be hearty? These Sweet Potato Ground Beef Burgers are here to do just that, packing a punch of flavor and fun in every bite—no bribery necessary.

Ingredients

• 1 lb ground beef (the juicier, the better, trust me)
• 1 large sweet potato, peeled and grated (about 2 cups—sneaky veggie power!)
• 1 egg (room temp is my secret for better binding)
• 1/2 cup breadcrumbs (I go for panko for that extra crunch)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (just enough to make the flavors pop)
• 1/4 tsp black pepper (a little kick never hurt anybody)

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp of olive oil—let it get nice and hot, but not smoking.
2. In a large bowl, mix the ground beef, grated sweet potato, egg, breadcrumbs, garlic powder, salt, and pepper until just combined. Tip: Overmixing can make the burgers tough, so keep it gentle.
3. Form the mixture into 4 equal-sized patties. Tip: Wet your hands slightly to prevent sticking.
4. Place the patties in the skillet and cook for about 5 minutes on each side, or until they’re golden brown and the internal temperature reaches 160°F. Tip: Resist the urge to press down on them—you’ll squeeze out all those juicy flavors!
5. Serve the burgers on your favorite buns or over a bed of greens for a low-carb option. The sweet potato adds a subtle sweetness and moisture that pairs perfectly with the savory beef, making these burgers a surefire hit at any table.

These burgers are a delightful dance of sweet and savory, with a texture that’s juicy on the inside and slightly crispy on the outside. Try topping them with avocado slices or a spicy mayo for an extra flavor adventure.

Ground Beef and Sweet Potato Soup

Ready to dive into a bowl of comfort that’s as nutritious as it is delicious? This Ground Beef and Sweet Potato Soup is your ticket to a flavor-packed journey, with a playful twist that’ll make your taste buds dance. Perfect for those chilly evenings or when you’re just in the mood for something hearty and wholesome.

Ingredients

• 1 lb ground beef (I go for the 85/15 blend for that perfect fat-to-lean ratio)
• 2 medium sweet potatoes, peeled and diced (about 3 cups, because size matters)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 medium onion, diced (because what’s soup without a little cry session?)
• 3 cloves garlic, minced (the more, the merrier, I say)
• 4 cups beef broth (homemade if you’re fancy, store-bought if you’re human)
• 1 tsp smoked paprika (for that smoky whisper of flavor)
• Salt and pepper to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the ground beef, breaking it apart with a spoon, and cook until it’s browned and singing, about 5 minutes. Tip: Don’t overcrowd the pot, or you’ll steam the beef instead of browning it.
3. Toss in the onion and garlic, stirring until they’re soft and fragrant, about 3 minutes. It’s like the opening act before the main event.
4. Add the sweet potatoes, beef broth, and smoked paprika. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook until the sweet potatoes are tender, about 15 minutes. Tip: Pierce a sweet potato with a fork to check for doneness; it should slide off like it’s on a waterslide.
5. Season with salt and pepper, then give it a good stir. Taste and adjust the seasoning if needed. Tip: Remember, you can always add more, but you can’t take it back, so go slow.

Now, let’s talk about the magic in your bowl. The soup is a cozy hug with a velvety texture from the sweet potatoes, while the ground beef adds a hearty punch. Serve it with a sprinkle of fresh herbs or a dollop of sour cream for that extra ‘wow’ factor. Never underestimate the power of a simple soup to turn a mundane meal into a memorable feast.

Sweet Potato Ground Beef Curry

Venture into the realm of comfort food with a twist that’ll make your taste buds dance—sweet potato ground beef curry is here to spice up your dinner routine without the fuss.

Ingredients

• 1 lb ground beef (the leaner, the meaner, but 80/20 works wonders)
• 2 medium sweet potatoes, peeled and diced (about 3 cups—trust me, size matters here)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 onion, finely chopped (because nobody likes a chunky onion surprise)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use pre-minced)
• 1 tbsp curry powder (the secret weapon)
• 1 can (14 oz) coconut milk (shake it like you mean it before opening)
• 1 cup beef broth (homemade if you’re fancy, boxed if you’re human)
• Salt to taste (okay, fine, ‘to taste’ sneaked in, but you know how much you love)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers like a disco ball.
2. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 3 minutes.
3. Brown the ground beef, breaking it apart like you’re solving a mystery, until no pink remains, roughly 5 minutes.
4. Sprinkle in the curry powder, stirring like you’re painting a masterpiece, for 1 minute until fragrant.
5. Toss in the sweet potatoes, stirring to coat them in all the spicy, beefy goodness.
6. Pour in the coconut milk and beef broth, bringing the mixture to a simmer. Let it bubble away, uncovered, for 20 minutes, or until the sweet potatoes are tender enough to stab with a fork without a fight.
7. Season with salt, because even the best dishes need a little pep talk.

Get ready to dive into a bowl of this curry where the sweet potatoes are perfectly tender, the beef is richly flavored, and the sauce is just the right amount of creamy. Serve it over a bed of rice or with a side of naan to sop up every last drop of that delicious sauce.

Ground Beef and Sweet Potato Empanadas

Empanadas are the ultimate hand-held delight, and this version swaps out the usual suspects for a duo that’s downright dynamic—ground beef and sweet potato. Trust me, your taste buds will throw a fiesta with every bite.

Ingredients

• 1 lb ground beef (the leaner, the meaner, but 80/20 is my jam for flavor)
• 1 large sweet potato, peeled and diced into 1/2-inch cubes (because size matters here)
• 1 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 1/2 cup diced onion (no tears, just flavor)
• 2 cloves garlic, minced (fresh is best, but we’ve all been in a pinch)
• 1 tsp ground cumin (the spice rack’s unsung hero)
• 1/2 tsp smoked paprika (for that smoky whisper)
• Salt and pepper to taste (but let’s not be shy)
• 1 package (14 oz) pre-made empanada dough (because time is precious)
• 1 egg, beaten (for that golden glow)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re about to get baking.
2. Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until they’re just shy of golden, about 3 minutes.
3. Toss in the sweet potatoes, stirring occasionally, until they start to soften, about 5 minutes. Tip: Covering the skillet speeds things up a bit.
4. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 6 minutes. Drain any excess fat if you’re feeling health-conscious.
5. Stir in cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes to let the flavors mingle. Tip: Taste and adjust seasoning now—it’s your last chance!
6. Roll out the empanada dough on a floured surface. Cut into 6-inch circles. Spoon about 2 tbsp of the filling onto each circle.
7. Fold the dough over the filling, sealing the edges with a fork. Brush the tops with beaten egg for that Instagram-worthy sheen. Tip: Don’t overfill, or you’ll have a leaky situation.
8. Bake for 20-25 minutes, until the empanadas are golden and crisp. Let them cool for a few minutes unless you enjoy molten lava mouth.

Now, these empanadas are a textural dream—crispy outside, tender inside, with a sweet and savory filling that’s downright addictive. Serve them with a side of avocado crema or, if you’re feeling extra, a mango salsa for a tropical twist.

Sweet Potato Ground Beef Pie

Buckle up, buttercups, because we’re about to dive fork-first into a dish that’s as comforting as your favorite sweatpants—Sweet Potato Ground Beef Pie. This isn’t just food; it’s a hug from the inside, with a crispy, golden crust that whispers sweet nothings to your taste buds.

Ingredients

• 1 lb ground beef (the leaner, the meaner, but hey, we’re not judging)
• 2 large sweet potatoes, peeled and diced (because size does matter here)
• 1 cup shredded cheddar cheese (go for the sharp stuff if you’re feeling bold)
• 1/2 cup milk (whole milk makes it richer, but skim works in a pinch)
• 2 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp salt (because life’s too bland without it)
• 1/2 tsp black pepper (freshly ground, unless you’re in a hurry)
• 1/4 tsp garlic powder (the secret handshake of flavor)

Instructions

1. Preheat your oven to 375°F (no peeking until it’s fully preheated, patience is a virtue).
2. Heat olive oil in a skillet over medium heat, then add the ground beef, breaking it apart like it’s bad news you’re trying to soften.
3. Season the beef with salt, pepper, and garlic powder, cooking until it’s browned and no longer pink, about 5-7 minutes (tip: drain excess fat unless you’re into that).
4. Meanwhile, boil the sweet potatoes in a pot of water until they’re fork-tender, about 10-12 minutes (tip: add a pinch of salt to the water to amp up the flavor).
5. Drain the potatoes, then mash them with milk until smooth (tip: a hand mixer can make this step a breeze).
6. Spread the beef mixture in a pie dish, top with the mashed sweet potatoes, and sprinkle with cheddar cheese.
7. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden (the waiting is the hardest part).

Perfectly balanced between savory and sweet, this pie is a textural dream with its creamy filling and crispy top. Serve it with a side of roasted veggies or, for the ultimate comfort meal, straight from the dish with a spoon—no judgment here.

Ground Beef and Sweet Potato Kebabs

Unbelievably delicious and surprisingly simple, these Ground Beef and Sweet Potato Kebabs are about to become your weeknight hero. Packed with flavor and fun to make, they’re the perfect excuse to fire up the grill and impress your taste buds.

Ingredients

• 1 lb ground beef (I like 80/20 for that perfect juicy bite)
• 1 large sweet potato, peeled and cubed (about 2 cups, because who’s counting?)
• 2 tbsp olive oil (extra virgin, because we’re fancy like that)
• 1 tsp garlic powder (for that kick)
• 1 tsp smoked paprika (hello, smokiness)
• Salt and pepper (to make everything better)
• Wooden skewers, soaked in water for 30 minutes (to prevent a BBQ disaster)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, because we’re not playing around.
2. In a large bowl, mix the ground beef with garlic powder, smoked paprika, salt, and pepper. Get in there with your hands—it’s therapeutic.
3. Shape the beef mixture into small, oblong patties. Think mini meatloafs that’ll hug your skewers.
4. Toss the sweet potato cubes with olive oil, salt, and pepper. They’re ready for their glow-up.
5. Thread the beef patties and sweet potato cubes onto the skewers, alternating between them. It’s like making edible jewelry.
6. Grill the kebabs for about 10 minutes, turning halfway, until the beef is cooked through and the sweet potatoes are tender. Watch for those grill marks—they’re the badge of honor.
7. Let the kebabs rest for a couple of minutes. Patience is a virtue, especially when it comes to juicy meat.

Wow, these kebabs are a texture dream—juicy beef meets tender sweet potato, all with a smoky char. Serve them over a bed of quinoa or with a side of tzatziki for dipping, and watch them disappear before your eyes.

Sweet Potato Ground Beef Stew

Zesty and packed with flavor, this Sweet Potato Ground Beef Stew is the culinary equivalent of a warm hug on a chilly evening. It’s the kind of dish that makes you wonder why you ever bothered with takeout in the first place.

Ingredients

• 1 lb ground beef (I like 85% lean for that perfect fat-to-meat ratio)
• 2 large sweet potatoes, peeled and diced into 1-inch cubes (because size matters here)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 medium onion, finely chopped (tears are optional)
• 2 cloves garlic, minced (fresh is best, but we won’t judge)
• 1 tsp ground cumin (for that smoky whisper)
• 1 tsp paprika (smoked if you’re feeling fancy)
• 4 cups beef broth (homemade if you’ve got it, store-bought if you’re human)
• Salt and pepper to taste (but really, don’t skimp)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage.
2. Add the onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent any onion drama.
3. Toss in the garlic and cook for 30 seconds until fragrant – your kitchen should smell like heaven.
4. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 7 minutes. Tip: Drain excess fat if you’re into that sort of thing.
5. Stir in the cumin and paprika, coating the beef evenly, and cook for another minute to wake up those spices.
6. Add the sweet potatoes and beef broth, bringing the mixture to a boil. Then, reduce the heat to low and simmer for 20 minutes, or until the sweet potatoes are fork-tender. Tip: Cover the pot to keep all the goodness inside.
7. Season with salt and pepper, then taste and adjust as needed. Tip: Let it sit for 5 minutes off the heat to thicken slightly.

Comforting and hearty, this stew boasts a velvety texture with chunks of sweet potato that melt in your mouth. Serve it with a sprinkle of fresh parsley or over a bed of quinoa for a twist that’ll make your taste buds dance.

Ground Beef and Sweet Potato Quesadillas

Mmm, imagine biting into a quesadilla that’s not just cheesy goodness but also packed with the sweet, earthy vibes of sweet potatoes and the hearty punch of ground beef. Yeah, we’re leveling up your quesadilla game today, and trust me, your taste buds will thank you.

Ingredients

• 1 lb ground beef (I go for 85% lean for that perfect juicy factor)
• 1 large sweet potato, peeled and diced into 1/2-inch cubes (because size matters here)
• 1 tbsp extra virgin olive oil (my kitchen MVP)
• 1 tsp ground cumin (for that smoky whisper)
• 1/2 tsp chili powder (dial it up if you’re feeling spicy)
• 4 large flour tortillas (the bigger, the better for folding)
• 2 cups shredded Mexican blend cheese (because melty cheese is life)
• Salt to taste (but let’s be honest, we’re not measuring this)

Instructions

1. Preheat your skillet over medium heat and add the olive oil. Let it get friendly with the pan for about 30 seconds.
2. Toss in the sweet potato cubes. Cook them for about 10 minutes, stirring occasionally, until they’re just tender enough to poke with a fork but still hold their shape. Tip: Covering the skillet helps them cook faster without drying out.
3. Add the ground beef to the party. Break it up with your spatula and cook until no pink remains, about 5 minutes. Drain any excess grease if you’re into that.
4. Sprinkle in the cumin, chili powder, and a pinch of salt. Stir everything together like you’re mixing the best playlist ever. Cook for another 2 minutes to let the flavors mingle.
5. Lay out a tortilla and sprinkle half of it with cheese. Top with the beef and sweet potato mixture, then more cheese (because we’re not monsters). Fold the tortilla over like you’re tucking it into bed.
6. Heat a clean skillet over medium heat and cook the quesadilla for about 2 minutes per side, until golden and crispy. Tip: Press down gently with your spatula to ensure everything sticks together in cheesy harmony.
7. Repeat with the remaining tortillas and filling. Tip: Keep the cooked quesadillas warm in a 200°F oven while you finish the others.

Ready to dive in? These quesadillas are a crispy, cheesy, slightly sweet dream with a kick. Serve them with a dollop of sour cream or guac for dipping, or go wild and drizzle with hot sauce for an extra punch.

Conclusion

Outstanding in variety and flavor, this roundup of 18 ground beef and sweet potato recipes offers something for every taste and occasion. Whether you’re craving comfort food or something a bit healthier, these dishes are sure to delight. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share this tasty collection on Pinterest for others to enjoy!

Bella Bacinos