How do I store leftover ground beef sweet potato skillet?

Easy, let it cool, then stick it in an airtight container and refrigerate. Good for three days.

Can I freeze this meal?

Absolutely. Freeze in single portions. Reheat straight from the freezer (microwave or stovetop both work).

Swap them for white potatoes or even butternut squash. The recipe forgives you.

Try a meatless version using veggie crumbles plus added beans and colorful veggies. Still hearty, still filling.

Up to you. For me, peeling makes for the perfect texture, but you can keep the skin for extra fiber if you want.

A quick, all-in-one meal featuring hearty sweet potatoes and savory ground beef, perfect for busy weeknights.

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Peel and dice the sweet potatoes into half-inch cubes for faster cooking.
Soak the diced potatoes in cold water for 5 minutes to remove extra starch, if desired.
Dry the sweet potatoes with a towel before cooking.

Heat a large skillet over medium-high heat and add the ground beef.
Brown the beef without stirring for the first few minutes to develop a crispy crust.
Once the beef is nearly cooked through, add the diced onion and bell pepper. Cook until softened.
Push the beef and veggies to one side of the skillet, then add olive oil and sweet potatoes.
Let sweet potatoes cook for a few minutes, then stir all ingredients together.
Add salt, pepper, spices, and a splash of broth or water. Cover and cook for 10-12 minutes until the potatoes are fork-tender.

Once the potatoes are tender, sprinkle shredded cheese over the top and allow it to melt in the pan.
Serve straight from the skillet with optional toppings like cilantro, sour cream, or avocado.

Don’t crowd the skillet while cooking. If the potatoes aren’t softening, add a lid and a splash more water.