Sheet-Pan Ground Beef and Sweet Potato Hash is a simple, hearty meal that brings together savory ground beef, tender sweet potatoes, and a mix of your favorite veggies all roasted on one pan. The sweet potatoes get nice and caramelized while the beef stays juicy and flavorful, making every bite a comforting mix of textures and tastes.
I love this dish because it’s so easy to make and cleanup is a breeze—you just toss everything on the pan, pop it in the oven, and let it work its magic. Plus, it’s a great way to get a filling meal on the table quickly during busy nights without any fuss. I often add a sprinkle of fresh herbs at the end to brighten it up a bit.
My favorite way to serve this hash is with a fried egg on top, so when you cut into the yolk it adds a creamy richness that makes it feel extra special. It’s the kind of meal that everyone enjoys and that leftovers taste just as good the next day. I always keep this recipe in my regular rotation when I want something warm, satisfying, and fuss-free.
Key Ingredients & Substitutions
Sweet Potatoes: These add natural sweetness and hold up well when roasted. If you can’t find sweet potatoes, you can use Yukon gold potatoes, but they’ll have a milder flavor and firmer texture.
Ground Beef: I like using lean ground beef to keep the dish flavorful but not greasy. For a lighter option, ground turkey or chicken works well too. Vegetarian? Try cooked lentils or crumbled firm tofu.
Bell Peppers & Onion: These add color, crunch, and fresh flavor. You can substitute with other veggies like zucchini or mushrooms based on what you have on hand.
Spices: Smoked paprika gives a warm, smoky flavor, but if you don’t have it, regular paprika or chili powder alone is fine. Adjust the chili powder to control heat based on your taste.
How Do You Get Perfectly Roasted Sweet Potatoes Without Them Becoming Mushy?
Sweet potatoes can be tricky because you want them tender inside but slightly crispy outside. Here’s what I do:
- Cut the sweet potatoes into uniform 1/2-inch cubes for even cooking.
- Toss them well with oil and spices to help browning and flavor.
- Start roasting them alone for the first 15 minutes before adding the beef. This gets them a head start and prevents them from steaming in the meat’s juices.
- Spread everything in a single layer on the pan—crowding causes steaming, so give them room to crisp up.
- Finish roasting with the beef, stirring once halfway through so everything browns nicely.
With these steps, you get tender, flavorful sweet potatoes with just enough crispness around the edges!
Equipment You’ll Need
- Large sheet pan – perfect for roasting all the ingredients in one place and getting nice caramelization.
- Mixing bowl – great for tossing the sweet potatoes and veggies with oil and spices evenly.
- Skillet or frying pan – to cook the ground beef before adding it to the sheet pan for more even cooking.
- Spatula or wooden spoon – helps you stir and combine ingredients without scratching your cookware.
- Knife and cutting board – for dicing sweet potatoes, peppers, and onions safely and efficiently.
Flavor Variations & Add-Ins
- Add diced jalapeños or a pinch of cayenne for a spicy kick that complements the smoky paprika.
- Swap ground beef with ground turkey or chicken for a leaner, milder protein option.
- Stir in chopped kale or spinach during the last 5 minutes of roasting for added greens and nutrition.
- Top with crumbled feta or shredded cheddar cheese before serving for a creamy, salty finish.
Sheet-Pan Ground Beef and Sweet Potato Hash
Ingredients You’ll Need:
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 lb ground beef
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 4 eggs (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes for roasting and cooking, so plan for about 40 minutes total. The prep is simple and quick, and the oven does most of the work!
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables:
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or grease it lightly.
In a big bowl, mix the cubed sweet potatoes, diced bell peppers, and onion. Drizzle them with olive oil and sprinkle the smoked paprika, cumin, chili powder, salt, and pepper. Toss everything well so the veggies are coated evenly.
Spread the mixture on the sheet pan in a single layer and roast for about 15 minutes.
2. Cook the Ground Beef:
While the veggies roast, heat a skillet over medium heat. Add the ground beef and minced garlic. Cook until the beef is browned and fully cooked, breaking it up with a spatula as it cooks. Season lightly with salt and pepper. Drain any excess fat if needed.
3. Combine and Finish Roasting:
Take the sheet pan out of the oven after 15 minutes. Add the cooked ground beef over the roasted vegetables and gently mix to combine.
Return the sheet pan to the oven and roast for another 10-15 minutes, or until the sweet potatoes are tender and nicely browned on the edges.
4. Optional – Cook the Eggs:
If you like, cook eggs sunny side up, scrambled, or however you prefer while the hash finishes roasting.
5. Serve and Garnish:
Once done, remove the hash from the oven. Sprinkle with chopped fresh cilantro for a burst of freshness.
Serve hot, topped with a fried egg if you want a creamy, rich touch.
Enjoy this tasty, easy-to-make meal any time of day!
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just be sure to fully thaw it in the refrigerator overnight before cooking. Drain any excess liquid and pat the beef dry to prevent sogginess during cooking.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare and cook the hash, then store it in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stove or microwave, stirring occasionally to heat evenly.
What Can I Substitute for Sweet Potatoes?
If you prefer, use Yukon gold or Russet potatoes instead. Just keep in mind these will have a different texture and milder flavor, so you may want to adjust roasting times slightly to get them tender.
