Savory Sweet Potato Beef Casserole
This Savory Sweet Potato Beef Casserole layers tender sweet potatoes and richly seasoned ground beef under a golden, melted cheese topping for a deeply satisfying one-dish dinner. It strikes the perfect sweet savory balance with smoky spices, juicy tomatoes, and creamy sweet potato in every forkful. Ready in under an hour, it is an easy, wholesome meal the whole family will love.
Equipment
- 9x13 inch baking dish
- Large skillet
- Mandoline slicer or sharp knife
- Wooden spoon
- Aluminum foil
Ingredients
- 1 lb ground beef (80/20)
- 2 large sweet potatoes peeled and sliced into 1/4-inch rounds
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 can (14 oz) diced tomatoes undrained
- 1/2 cup beef broth
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 tbsp olive oil
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
- Add the ground beef to the skillet and cook over medium-high heat, breaking it apart with a wooden spoon, for 6 to 8 minutes until fully browned with no pink remaining. Drain any excess fat from the pan.
- Season the beef with smoked paprika, cumin, salt, and black pepper. Stir in the diced tomatoes and beef broth. Let the mixture simmer for 3 to 4 minutes until slightly reduced and well combined.
- Arrange half of the sweet potato slices in an even single layer across the bottom of the prepared baking dish. Lightly season with a pinch of salt and pepper.
- Spoon the entire beef and tomato mixture evenly over the first layer of sweet potatoes, spreading it to the edges of the dish.
- Arrange the remaining sweet potato slices in an overlapping layer on top of the beef filling. Sprinkle the shredded cheese evenly over the top.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is golden and bubbling and the sweet potatoes are fork-tender.
- Remove from the oven and allow the casserole to rest for 5 to 10 minutes before slicing and serving. Garnish with fresh chopped parsley or cilantro if desired.
Notes
For even cooking, slice sweet potatoes as uniformly as possible, ideally 1/4 inch thick. Always drain excess fat from the ground beef before adding tomatoes to avoid a greasy filling. The casserole can be assembled up to 24 hours ahead and refrigerated before baking. Add 10 to 15 minutes to the covered bake time if cooking straight from the refrigerator. Leftovers keep refrigerated for up to 4 days and freeze well for up to 3 months.