Here’s a one-pan, family-friendly dinner that’s easy to make, easy to love, and easy to clean up afterwards. It’s inspired by simple skillet dinners with ground meat and noodles, substituting sweetpotatoes for the pasta. But feel free to make it your own—try adding other vegetables, omitting the spinach, or swapping the beef for ground turkey, chicken, or pork.
Ground Beef and Sweetpotato Skillet
1 pound ground beef
1 onion, cut into 1/4-inch dice
4 cloves garlic, minced
1 1/2 teaspoons salt, or more to taste
1 teaspoon pepper, or more to taste
One 14.5-ounce can diced tomatoes
2 tablespoons tomato paste
1 1/2 teaspoons Worcestershire sauce
12 ounces orange- or white/yellow-fleshed sweetpotatoes, or a combination, cut into 1/4-inch dice (about 2 1/2 cups)
3 cups baby spinach leaves (about 1 1/2 ounces)
8 ounces shredded sharp Cheddar cheese (about 2 cups), divided
In a large skillet over medium heat, cook the beef, breaking it up and stirring occasionally, until about halfway cooked, 3 to 4 minutes. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until the meat is no longer pink and the onion is crisp-tender, 5 to 7 minutes. Stir in the tomatoes (with their juices), tomato paste, and Worcestershire. Stir in the sweetpotatoes and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sweetpotatoes are tender, 15 to 18 minutes.
Meanwhile, arrange a rack about 6 inches from the heating element and preheat the broiler.
Remove the skillet from the heat and stir in the spinach and about 3/4 of the cheese. Add more salt and pepper to taste.
Sprinkle on the remaining cheese, transfer to the broiler, and cook until browned on top, 2 to 3 minutes. Serve hot.