Ground Beef and Sweet Potato Skillet with Spinach

This ground beef and sweet potato skillet brings together browned beef, tender cubes of sweet potato, and fresh spinach in one hearty main course. Onion and garlic build a savory base, while smoked paprika and cumin add warmth without overwhelming the other ingredients.

The covered simmer helps the sweet potatoes soften in beef broth, and the spinach joins near the end so it wilts into the skillet. Keep an eye on the texture as you cook: the cubes should be tender, the beef hot throughout, and the finished dish moist rather than soupy.

Cut the sweet potatoes evenly for tender bites

Peeling the sweet potatoes gives the skillet a consistent texture, and evenly sized cubes help them cook at the same pace. If some pieces are much larger than others, the smaller ones can soften before the larger centers are tender. Aim for neat, consistent cubes as you prep.

Let the sweet potatoes brown on several sides before adding the broth. Stir them occasionally so they have a chance to make contact with the hot skillet. Browning adds color and gives the cubes a lightly crisp exterior; they will continue softening under the lid. Avoid crowding or stirring constantly, which can make it harder for them to brown.

Build a savory base without overcooking the aromatics

Browning the lean ground beef first develops a savory foundation for the dish. Break it into small crumbles as it cooks, then transfer it to a plate while the sweet potatoes cook. Leaving any small amount of fat in the skillet helps carry flavor into the vegetables and spices.

Once the onion begins to soften, stir in the garlic, smoked paprika, cumin, salt, and black pepper. Keep stirring so the garlic and spices are distributed and do not sit in one spot. The broth then loosens the browned bits on the bottom of the skillet; scrape them up to work that concentrated flavor back into the dish.

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Add the spinach near the finish

The spinach goes in when the beef returns to the skillet, rather than during the longer covered simmer. This gives the leaves time to wilt while helping them keep their fresh color and tender texture. Stir until the beef is hot throughout and the spinach has softened into the skillet.

Before serving, check a sweet potato cube for tenderness. If it still feels firm in the center, continue the covered simmer until it is nearly tender, then finish with the beef and spinach. If the cubes are already tender, avoid prolonging the final cooking so the spinach does not become overly soft.

Frequently Asked Questions

Why should the sweet potato cubes be evenly sized?

Consistent cubes are more likely to become tender at the same time during the covered simmer. Larger pieces can stay firm in the center while smaller ones soften too much. Check a cube before finishing the skillet with the beef and spinach.

When should I add the spinach?

Add the spinach when you return the browned beef to the skillet near the end of cooking. Stir until the leaves wilt and the beef is hot throughout. Adding it at this stage keeps the leaves from spending the whole simmer in the broth.

What do I do with the browned bits in the skillet?

After pouring in the beef broth, scrape the bottom of the skillet to loosen the browned bits left from cooking. They blend into the liquid and add savory flavor. Stir as you scrape so the broth picks up what has stuck to the pan.