Easy Sweet Potato Zucchini Ground Beef Skillet

I swear, sometimes I think the aroma of a sweet potato zucchini ground beef skillet simmering on the stove is my family’s love language! It’s amazing how one simple dish can create so many memories. So, grab your skillet, and let’s get cooking! I promise you’ll love this sweet potato zucchini ground beef skillet as much as we do! Let’s get started with the ingredients!

Ingredients for the Perfect Skillet

Save

• 1 pound ground beef (I always use 85/15 for my sweet potato zucchini ground beef skillet. It gives it a nice flavor without being too greasy.)
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 2 medium zucchini, diced into 1/2-inch cubes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped (Adds a nice sweetness, but optional in this sweet potato zucchini ground beef skillet.)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil (I always use extra virgin olive oil for my sweet potato zucchini ground beef skillet. It has a better flavor.)
• Optional toppings: shredded cheese, sour cream, avocado, chopped cilantro

Shopping Tips

When making sweet potato zucchini ground beef skillet, you can often find sweet potatoes on sale in the fall, so stock up then! And zucchini is usually plentiful in the summer months. As for the ground beef, I try to buy it in bulk when it’s on sale and freeze it in 1-pound portions.

Kitchen Wisdom

Here’s a sweet potato zucchini ground beef skillet trick I learned from my mom: Peel and dice the sweet potato ahead of time and store it in a bowl of cold water in the fridge. This prevents it from browning and saves you time when you’re ready to cook.

For a sweet potato zucchini ground beef skillet shortcut, you can buy pre-diced sweet potatoes and zucchini at some grocery stores, but they tend to be more expensive. I find it’s more cost-effective to just do it myself. Plus, you know exactly what you’re getting! And it’s a great way to get the kids to help out.

Speaking of cost savings, using seasonal vegetables is a great way to save money. In the summer, zucchini is usually dirt cheap! As for storage, any leftover zucchini or sweet potato can be stored in the refrigerator crisper drawer for up to a week. And of course, always make sure to use fresh ground beef! This ground beef skillet recipe thrives on fresh ingredients.

So, that’s it for the ingredients! Next, we’re getting into the step-by-step instructions to make this fantastic meal!

How to Make Sweet Potato Zucchini Ground Beef Skillet – Step-by-Step

Save

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. This is the foundation of our sweet potato zucchini ground beef skillet.
2. Drain off any excess grease from the ground beef. Nobody wants a greasy skillet!
3. Add the chopped onion and red bell pepper (if using) to the skillet and cook until softened, about 5 minutes. I learned the hard way with sweet potato zucchini ground beef skillet that if you don’t cook the onions and peppers first, they’ll still be crunchy when everything else is done!
4. Add the minced garlic, chili powder, cumin, and smoked paprika to the skillet and cook for 1 minute more, stirring constantly. This will really wake up the flavors of our sweet potato zucchini ground beef skillet!
5. Add the diced sweet potato and diced tomatoes to the skillet. Season with salt and pepper to taste. Stir well to combine. Don’t worry if your sweet potato zucchini ground beef skillet looks a little watery at this point; the sweet potatoes will absorb some of the liquid as they cook.
6. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the sweet potatoes are tender. In my kitchen, sweet potato zucchini ground beef skillet usually takes about 18 minutes for the sweet potatoes to get perfectly tender. Make sure to stir occasionally to prevent sticking.
7. Add the diced zucchini to the skillet. Stir well to combine. Cover and cook for 5-7 minutes more, or until the zucchini is tender-crisp. We don’t want mushy zucchini in our sweet potato zucchini ground beef skillet! Trust me, I’ve been there, done that!
8. Taste and adjust seasonings as needed. Sometimes I add a little extra chili powder or a pinch of salt, depending on my mood. This is your sweet potato zucchini ground beef skillet now, so make it your own!
9. Serve hot, topped with your favorite toppings, such as shredded cheese, sour cream, avocado, and chopped cilantro. While the sweet potato zucchini ground beef skillet is cooking, I usually throw together a quick salad or steam some rice to serve alongside it. That’s it! It’s really a breeze when you get the hang of it!

Sensory cues? Your sweet potato zucchini ground beef skillet should smell like a delicious blend of savory ground beef, sweet roasted vegetables, and warm spices. My family starts gathering in the kitchen as soon as they smell it cooking! It’s such an inviting aroma.

One family-tested time-saver for this sweet potato zucchini ground beef skillet is to prep all the vegetables ahead of time. On Sunday, I’ll often chop all the veggies and store them in airtight containers in the fridge. This way, when I’m ready to make the skillet, it comes together in a snap! Another trick is to use a food processor to chop the vegetables; it saves so much time!

And there you have it! That’s how you make my family’s favorite sweet potato zucchini ground beef skillet. Next, we’ll talk about serving up this delicious dish!

Serving Suggestions

My family loves our sweet potato zucchini ground beef skillet when I serve it with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and a handful of chopped cilantro. The cool sour cream and cheese complement the warm, savory flavors of the skillet perfectly, and the cilantro adds a touch of freshness. Sometimes, I’ll even add a squeeze of lime juice for a little extra zing! My kids also love it when I make little sweet potato and beef skillet burrito bowls with it using some rice.

My go-to side dishes that pair with sweet potato zucchini ground beef skillet are a simple green salad and some crusty bread. The salad adds a refreshing crunch, and the bread is perfect for soaking up all the delicious juices from the skillet. Honestly, you can’t go wrong with a simple, hearty meal like this. It’s perfect for busy weeknights when you don’t have a lot of time to cook.

This sweet potato zucchini ground beef skillet is perfect for potlucks, casual get-togethers, or even a cozy night in. It’s a crowd-pleaser that’s always a hit! For presentation, I like to serve the sweet potato and beef skillet straight from the skillet, topped with all the fixings. It looks rustic and inviting. Alternatively, you can transfer it to a serving dish for a more formal presentation.

If you have extra sweet potato zucchini ground beef skillet, it’s delicious reheated for lunch the next day. You can also use it as a filling for tacos or quesadillas. My husband loves to take leftovers to work for lunch. Just make sure to store it in an airtight container in the refrigerator and use it within 3-4 days. For more information on storing cooked food safely, visit the National Center for Home Food Preservation.

As for seasonal variations, in the fall, I sometimes add a can of pumpkin puree to the sweet potato zucchini ground beef skillet for a little extra sweetness and warmth. In the summer, I might add some fresh corn kernels or diced tomatoes from the garden.

My friends always ask for this sweet potato zucchini ground beef skillet recipe whenever I make it for them. They love how easy it is to make and how flavorful it is. I’ve even had some friends tell me that it’s become a staple in their own homes!

So, there you have it! Everything you need to know about serving up this delicious sweet potato zucchini ground beef skillet. Now, let’s move on to some frequently asked questions!

Frequently Asked Questions (FAQs)

• Can I substitute ground turkey or chicken for the ground beef in this sweet potato zucchini ground beef skillet?

  Absolutely! Ground turkey or chicken works just as well in this sweet potato zucchini ground beef skillet. I’ve made it with both, and it’s always delicious. Just be sure to adjust the cooking time as needed, as ground turkey and chicken tend to cook faster than ground beef. You know what I do when my sweet potato zucchini ground beef skillet uses ground turkey? I add a little extra olive oil to keep it moist.

• Can I freeze this sweet potato zucchini ground beef skillet?

  Yes, you can definitely freeze this sweet potato zucchini ground beef skillet! Just let it cool completely, then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and then reheat it on the stovetop or in the microwave. My blog readers always ask me this and I have had success freezing this!

• My kids don’t like zucchini. What can I substitute it with in this sweet potato zucchini ground beef skillet?

  If your kids don’t like zucchini, you can try substituting it with other vegetables like bell peppers, mushrooms, or even spinach. You can also finely chop the zucchini so they don’t even notice it! I’ve even pureed the zucchini and added it to the sweet potato zucchini ground beef skillet, and my kids didn’t even know it was there! It’s all about those little tricks, right?

• Can I make this sweet potato zucchini ground beef skillet vegetarian?

  To make this sweet potato zucchini ground beef skillet vegetarian, simply omit the ground beef and add a can of drained and rinsed black beans or kidney beans. You can also add some crumbled vegetarian “beef” crumbles for extra protein. The other day I tried this! My non-meat eating friends enjoyed it!

• What other spices can I add to this sweet potato zucchini ground beef skillet?

  You can experiment with other spices like garlic powder, onion powder, oregano, or even a pinch of cayenne pepper for a little heat. My family loves it when I add a dash of hot sauce to my portion!

• Can I use canned sweet potatoes instead of fresh ones in this sweet potato zucchini ground beef skillet?

  I don’t recommend using canned sweet potatoes in this sweet potato zucchini ground beef skillet. Canned sweet potatoes tend to be mushy and overly sweet. Fresh sweet potatoes will give you a much better texture and flavor. But hey, if you’re in a pinch, do what you gotta do.

• How do I prevent the sweet potatoes from sticking to the skillet when I’m making this sweet potato zucchini ground beef skillet?

  To prevent the sweet potatoes from sticking to the skillet, make sure you use a non-stick skillet and stir the sweet potato zucchini ground beef skillet frequently. You can also add a little extra olive oil to the skillet if needed.

Okay, so there you have it! All the answers to your burning sweet potato zucchini ground beef skillet questions! One pan ground beef meal, done! Now, let’s wrap things up with my final thoughts!

My Final Thoughts on This Ground Beef Skillet

This sweet potato zucchini ground beef skillet recipe holds a special place in my heart because it’s a reminder that simple, wholesome ingredients can come together to create something truly delicious and comforting. It’s a dish that my family always enjoys, and it’s one that I know I can always count on when I need a quick and easy meal.

Here are a few of my sweet potato zucchini ground beef skillet Pro Tips:

• Don’t overcook the zucchini: Nobody likes mushy zucchini! Add it to the skillet during the last few minutes of cooking so it stays tender-crisp.
• Use high-quality ground beef: The flavor of the ground beef really shines through in this dish, so choose a good quality ground beef with a decent amount of fat (but not too much!). Check out USDA FoodData Central – Ground Beef for more information.
• Don’t be afraid to experiment with spices: Feel free to add your favorite spices to customize this sweet potato zucchini ground beef skillet to your liking.

As for variations, here are some different sweet potato zucchini ground beef skillet versions I’ve tried:

• Mexican-inspired: Add a can of black beans, some corn kernels, and a packet of taco seasoning for a delicious Mexican twist. My husband loves this version!
• Italian-inspired: Add some diced tomatoes, Italian seasoning, and mozzarella cheese for an Italian-inspired sweet potato zucchini ground beef skillet. My kids love this version!
• Spicy: Add a pinch of cayenne pepper or some diced jalapeños for a spicy kick in your healthy ground beef skillet.

My hopes for your sweet potato zucchini ground beef skillet cooking experience are that you find it to be as easy, delicious, and satisfying as my family does. I encourage you to make this recipe your own by experimenting with different vegetables, spices, and toppings. Don’t be afraid to get creative and have fun! The goal is to create a meal that your family will love and that you can feel good about serving.

Remember, cooking should be enjoyable, not stressful. So, put on some music, pour yourself a glass of wine, and let’s get cooking! I know you can do it!

Save

I am confident that once you try out this sweet potato zucchini ground beef skillet recipe, it’ll quickly become a favorite in your home, too. I wish you happy cooking and many delightful meals ahead!

If you enjoy this recipe, you might also like my Southwest Ground Beef and Sweet Potato Skillet or my Sweet Potato Taco Bowl!