Beef Sweet Potato Pan (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium onion, finely chopped
02 -
2 medium sweet potatoes, peeled and diced into cubes
03 -
1 tablespoon olive oil
04 -
3 cloves garlic, crushed
05 -
1 pound lean ground beef
→ Spices
06 -
Salt and black pepper to your taste
07 -
1 teaspoon smoked paprika
08 -
½ teaspoon chili powder
09 -
1 teaspoon ground cumin
→ Extras (Optional)
10 -
1 bell pepper, chopped into small pieces
11 -
Shredded cheddar cheese, about 1 cup
12 -
1 cup of beef stock or plain water
13 -
Fresh parsley or cilantro leaves for topping
14 -
1 can black beans, rinsed and drained
# Instructions:
01 -
Place a big skillet on medium-high heat. Drizzle in olive oil, toss in the chopped onions, and stir until they soften and turn a bit clear, which should take 3–4 minutes.
02 -
Throw in the minced garlic, cooking just enough to release its scent, about 30 seconds. Add the ground beef, breaking it up into smaller bits as it cooks. Wait until it browns completely, 5–7 minutes.
03 -
With the beef ready, stir in the diced sweet potatoes. Sprinkle in the cumin, paprika, chili powder, and your preferred amount of salt and pepper. Give it all a good mix.
04 -
Pour in some stock or water to help soften the sweet potatoes, if you'd like. Drop the heat to medium-low, cover the pan, and stir occasionally while letting it all cook for about 12–15 minutes until the sweet potatoes are tender.
05 -
In the final 5 minutes, mix in any extras like chopped bell pepper or beans if you'd like. Uncover the pan once the sweet potatoes are done to let extra liquid cook off. Melt some cheese on top, garnish with fresh herbs, and serve hot.
# Notes:
01 -
Make-ahead friendly and simple to reheat for busy nights
02 -
Store leftovers in the fridge for up to 3 days
03 -
Adjust the chili powder amount to control the spice level