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This Ground Beef Sweet Potato Casserole is loaded with richly seasoned ground beef beneath a fluffy layer of mashed sweet potatoes. Even in my family of spud lovers, this dinner is an enormous hit.
I’ve cooked sweet potatoes just about every way imaginable. And, let me tell you, the savory side of sweet potatoes is so underrated. We adore these savory mashed sweet potatoes and smashed roasted sweet potatoes. This casserole is all I need to prove that the sweet potato is meant for more than marshmallows.
Ground Beef Sweet Potato Casserole
If you’ve never swapped out mashed potatoes for their orange counterparts in different recipes and casseroles, you are missing out! While, we still love our regular potatoes, I have to admit that this sweet potato topping is truly something special.
Instead of fading quietly into the background like potatoes, it lends complexity and contrast. There’s an almost nutty, slightly sweet taste that balances the savory beef perfectly. Hearty enough for serious appetites, but simple enough to pull together on a weeknight. This one leaves no leftovers.
Ingredients and Substitutions
Sweet Potato Topping – I use sweet potatoes here for the complex flavors they add. A splash of milk is all it takes to make them fluffy.
The Beef Base – Ground beef is the heart of the dish. I brown it with onion and garlic for a classic savory profile.
Vegetables – Diced carrots and frozen peas are great in this casserole. But, this is where it is most versatile. You can use diced leftover vegetables, too!
Acidity – The balsamic vinegar and stewed tomatoes are pivotal to this recipe, in my opinion. They cut down the richness with a hit of acidity, making everything brighter.
Herbs – I add parsley, thyme, and basil for a subtly herby warmth. You can swap for Italian seasoning in a pinch, but it will make the dish more earthy with the oregano.
Salt and Pepper – I always use kosher salt and freshly cracked pepper in my recipes.
Notes on Equipment
- Vegetable peeler
- Chef’s knife
- Cutting board
- Large pot
- Colander
- Potato masher
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking dish
How to Make Sweet Potato Casserole
Prepping Vegetables: I start by cleaning, peeling, and chopping the sweet potatoes into 1″ chunks. Then, dice the onion and carrots, and mince the garlic.
Boiling: I set the potatoes in a large pot and cover with water and a dash of salt. Then, I set them over high heat on the stove to cook until fork tender.
Browning the Beef: While the potatoes cook, I cook and crumble the ground beef in a large skillet over medium heat.
Draining Excess Fat: Once the beef is mostly browned, I drain the excess fat. Then, I add the diced carrots and onions and cook for 2-3 minutes.
Seasoning the Filling: The garlic, herbs, salt and pepper all go in once the carrots have started to soften. Then, I just give it a good mix, and let it cook for another 2-3 minutes.
Adding the Acids: While those cook, I add the canned tomatoes and balsamic vinegar to the meat. Let the liquids simmer until mostly reduced.
Final Check: Taste the meat filling, and adjust salt and pepper as needed. Then, you just have to stir in the frozen peas.
Preheating the Oven: Once the meat is finished, I preheat the oven to 350°F. That way, it can warm up while I make the topping.
Finishing the Layers & Baking
Mashing the Potatoes: I drain the sweet potatoes and then mash them in the same pot with just a bit of salt and pepper.
Adding the Milk: I carefully add the milk, a little at a time. It doesn’t take much to make them smooth and fluffy.
Layering the Casserole: I spread the beef mixture evenly across the bottom of a 9×13 baking dish. Then, I spoon the mashed topping across the top before spreading it out.
Baking: When the oven is ready, I pop it into the oven for about 25 minutes, until it is hot and bubbling.
Expert Tip
Don’t rush the reduction in this ground beef sweet potato casserole recipe. The filling should be thick and cohesive before it ever goes into the baking dish. I let the tomatoes and balsamic reduce until there’s very little liquid left in the pan. If there’s too much moisture, the topping can sink as the liquid bubbles, messing up the layers.
Dice Small – Dicing the carrots into smaller pieces lets them cook faster and distribute more evenly through the dish. The goal in recipes like this is for each bite to contain the same balance of vegetables and meat.
Mash Carefully – You don’t want to whip the sweet potatoes. Just, gently mash them so that the topping is light instead of gluey. And, you’re going to want to add just a bit of milk at a time. It’s easy to add more, but hard to fix too much.
Let It Rest – I give this casserole about 10 minutes to cool after it comes out of the oven. The layers thicken a bit as they cool down, making it easier to serve. And, this way, no one gets a burnt mouth. Win win.
Serving Suggestions
When it’s just me and my family, I pair this ground beef sweet potato casserole with a simple salad like my spinach apple salad or sweet kale salad. That’s enough to have a well rounded meal.
But, if I’m going to make this the centerpiece of our next gathering? I like to set out some snackable appetizers like stovetop spinach artichoke dip and roasted cauliflower hummus, so that people can visit a little longer before sitting down to eat.
Make Ahead & Storage
Make Ahead: You can assemble the entire casserole, cover it tightly, and refrigerate it for up to a day before baking. If baking straight from the fridge, add a few extra minutes to the oven time.
How to Store: Once baked, let the casserole cool completely before transferring to an airtight container in the fridge. It stays good for up to 3 days.
How to Reheat: I pop individual servings into the microwave at 30 second intervals to warm the leftovers back up.
More Sweet Potato Recipes
- Roasted Sweet Potatoes and Brussels Sprouts
- Balsamic Sweet Potatoes
- Baked Sweet Potato in the Air Fryer
- Taco Stuffed Sweet Potatoes
- Brown Sugar Glazed Sweet Potatoes
Frequently Asked Questions
Yes. You can swap in regular potatoes and mash them the same way for the topping. But, I strongly suggest you give the sweet potatoes a try. They’re so good!
I use a 9×13 baking dish. But, you can also make this in two 8×8 baking dishes. The key is to have enough depth in the layers without making this ground beef sweet potato casserole too thick.
Chances are good that you didn’t reduce enough of the liquid from the tomatoes. The filling should be saucy, but still very thick, when it goes into the baking dish.
Ground Beef Sweet Potato Casserole
Ingredients
- 2 medium-large sweet potatoes about 1 pound
- 1½ pounds ground beef
- ½ large yellow onion
- 3-4 large cloves of garlic minced
- 1 cup carrots about 3 medium diced into ½" pieces
- 14 ounces diced stewed tomatoes
- 2 tablespoons balsamic vinegar
- 1 teaspoon parsley
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- ½ cup frozen peas
- 2-3 tablespoons milk adjust as needed
Instructions
- Peel and dice the sweet potatoes into 1" pieces. Place them in a pot and cover with water and a sprinkle of salt. Cook until fork tender, this should take less than 15 minutes.
- While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any fat and add the onions, and carrots.
- Cook for 2-3 minutes then add the minced garlic, parsley, thyme, basil, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook an additional 2-3 minutes until the onions are soft.
- Add the tomatoes and balsamic vinegar. Cook until the liquid is reduced, as needed. Stir in the peas. Taste and then season with salt and pepper. Adjust as desired. Remove from heat and set aside.
- Preheat the oven to 350°F. Drain the potatoes and mash gently with a potato masher. Season with ½ teaspoon salt and ¼ teaspoon pepper to taste. Add just a splash of milk and stir until the potatoes are smooth and fluffy.
- Layer the beef mixture into a baking dish and then top with the mashed sweet potatoes. Bake for 25 minutes, until hot and bubbling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delicious. I look forward to trying it. Are the herbs fresh or dried?
I use dried herbs for this recipe.
Sounds fantastic! I can tell from the ingredients this will be a win!
I am going to add sauteed mushrooms as well. I’ve always been a fan of savory sweet potatoes, mashed, baked plain or topped with chili or other toppings as a meal, with a side salad.
Just endless possibilities and so good for you. I’d love to see more recipes utilizing this often overlooked, ingredient. Thanks for another great idea Mary!
oooh! This will be fantastic with mushrooms added. I love savory sweet potato dishes too, Dawn.
Easy, Budget Friendly and Feeds a Crowd. I Only added Butter to the Mashed Sweet Potatoes. I used Steak Spice on Hamburger Meat. I used Cream Style Corn instead of Kernels. Came Out Delicious. Another Meal on Rotation.
I’m loving all those variations, Sonya! I’m so glad you like the casserole.