Ground Beef and Sweet Potato Skillet with Avocado
Adam used to make a version of this every single night during his early paleo days. It was basically ground beef and sweet potatoes with whatever spices he could find, and it was objectively fine but not exactly inspired. We've since improved it considerably. Now it's smoky, slightly spicy, and topped with cool avocado that melts into the warm meat and potatoes in a way that no other topping can replicate. The sweet potatoes get crispy at the edges when you cook them right, and the secret is resisting the urge to stir too often. Under 40 minutes, one pan, and it earns its place especially after a heavy lifting session, the kind where you're walking a little weird the next morning.
- PRO
- GF
- DF
- PF
- 1-PAN
- PREP
Estimated macros per serving
Calories ~460 · Protein ~29g · Carbs ~25g · Fat ~27g
Ingredients
For the skillet:
- 1 pound ground beef (85/15 or leaner)
- 1 large sweet potato, peeled and cut into ½-inch cubes
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 tablespoon avocado oil
- juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
For topping:
- 1 ripe avocado, sliced
- 2 tablespoons fresh cilantro, chopped
- Hot sauce (optional)
Method
- Heat the avocado oil in a large cast-iron or heavy-bottomed skillet over medium-high heat.
- Add the sweet potato cubes in a single layer. Cook without stirring for 6–7 minutes until the bottoms are golden and starting to crisp. This is the patience step, trust the process. Stir once, then add 2 tablespoons of water, partially cover, and cook for an additional 5–7 minutes until a paring knife slides into a cube without resistance. Transfer to a plate.
- In the same skillet, add the onion. Cook for 3 minutes until softened and starting to brown.
- Add the ground beef and break it up with a wooden spoon. Season with the chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the beef is browned and no longer pink. Ground beef is safe at an internal temperature of 160°F (71°C) — a thermometer is the most reliable check, as color alone isn't sufficient. If there is more than about 1 tablespoon of fat in the pan, carefully drain the excess before proceeding.
- Add the garlic and cook for 30 seconds until fragrant.
- Return the sweet potatoes to the skillet. Stir everything together and cook for 2–3 more minutes, until the sweet potatoes are fully integrated with the beef and the flavors are well combined.
- Squeeze the lime juice over the skillet and stir. Taste and adjust salt and spice levels.
- Serve topped with avocado slices, cilantro, and a drizzle of hot sauce if you want it.
Variations & Notes
- Vegan Swap: Replace the ground beef with 2 cups of cooked lentils (green or brown) and add them in step 6 with the sweet potatoes. Add 1 tablespoon of tamari or soy sauce for umami depth.
- Extra Hungry: Serve over rice or alongside a fried egg on top. Two fried eggs and extra avocado turn this into a full recovery meal.
- Substitutions: Ground turkey or bison both work. Butternut squash cubes can replace sweet potato. Skip the cilantro if you're one of those people: we don't judge (much).
- Storage: Keeps for 4 days in the fridge. Reheats beautifully in a hot skillet. Add the avocado fresh each time.