Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 large sweet potatoes (approx. 600g), peeled and cut into 1/2-inch cubes
  • 1 tbsp avocado oil
  • 1 small yellow onion, finely diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. The Potato Par-Sear: Heat oil in a 12-inch cast iron skillet over medium-high heat. Add the sweet potato cubes in a single layer. Let them sit undisturbed for 3-4 minutes until the bottom side is golden and crispy. Stir and cook for another 3 minutes. Remove the potatoes from the pan and set aside.
  2. The Beef Foundation: In the same skillet, add the ground beef. Break it apart with a spatula and cook until browned, ensuring all pink is gone. Drain excess fat if necessary.
  3. Aromatics and Spices: Add the diced onion, bell pepper, and minced garlic to the beef. Sauté for 3-4 minutes until softened. Stir in the smoked paprika, cumin, chili powder, oregano, salt, and pepper, allowing the spices to bloom in the residual heat.
  4. Combine and Finish: Return the par-seared sweet potatoes to the skillet. Toss everything together to combine. Cover the pan and cook for an additional 5 minutes or until the sweet potatoes are tender throughout.