Sheet-Pan Ground Beef and Sweet Potato Hash is a simple, all-in-one meal that’s full of flavor and easy to make. With crispy sweet potatoes, seasoned ground beef, and a mix of colorful veggies all roasted together, this dish offers a great balance of hearty and sweet tastes with a little bit of crispiness on every bite.
I love how this recipe saves me time in the kitchen because everything cooks on one pan, meaning less cleanup and more time to relax. Plus, the combination of sweet potatoes with savory beef always hits the spot for me—it’s like comfort and energy all in one plate. I usually add a fried egg on top to make it even more satisfying.
This hash works great for breakfast, lunch, or dinner, and I especially enjoy making extra to pack for easy lunches during the week. It’s a crowd-pleaser that feels homemade but doesn’t take all day to prepare. If you like meals that are straightforward but still full of flavor, this sheet-pan hash will probably become one of your favorites too.
Key Ingredients & Substitutions
Ground Beef: I prefer lean ground beef to keep the dish from becoming too greasy. You can swap it for ground turkey or chicken for a lighter option or use plant-based crumbles for a vegetarian twist.
Sweet Potatoes: These add natural sweetness and a nice soft texture. If you don’t have sweet potatoes, you can use regular potatoes or butternut squash instead. Just adjust cooking time since they may cook differently.
Yellow Onion & Bell Pepper: Onion brings savory flavor while the bell pepper adds color and a hint of sweetness. You can omit the pepper if needed or try green or orange peppers as alternatives.
Spices: Smoked paprika gives a subtle smoky flavor and cumin adds warmth. If you don’t have smoked paprika, regular paprika or chili powder work well too. Thyme or oregano add a fresh touch but are optional.
Eggs (Optional): Topping the hash with baked eggs adds protein and richness. You can skip this or replace with a fried or poached egg on the side.
How Do I Make Sure Sweet Potatoes Cook Evenly on the Sheet Pan?
Even cooking is key since sweet potatoes can take longer than ground beef. Here’s how I handle it:
- Cut sweet potatoes into uniform ½-inch cubes for even roasting.
- Toss them with oil and spices first so they get nicely coated and crisp up.
- Spread veggies in a single layer on one half of the sheet pan to avoid overcrowding, which helps them roast instead of steam.
- Check halfway through baking and stir everything to ensure even browning and doneness.
This approach helps the sweet potatoes get tender with some crispy edges while the ground beef finishes cooking at the same time. It’s a simple step that makes a big difference in texture and flavor!
Equipment You’ll Need
- Large rimmed baking sheet – plenty of space for everything to cook evenly without overcrowding.
- Parchment paper or silicone baking mat – helps prevent sticking and makes cleanup easier.
- Mixing bowl – perfect for tossing sweet potatoes and veggies with oil and spices evenly.
- Wooden spoon or spatula – handy for stirring halfway through cooking without scratching your pan.
- Knife and cutting board – for dicing sweet potatoes, onion, and bell pepper into uniform pieces.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner version that still tastes great.
- Add diced zucchini or mushrooms along with the peppers for extra veggies and texture.
- Mix in a pinch of chili powder or cayenne pepper if you like a little heat in your hash.
- Top with shredded cheddar or pepper jack cheese after baking for a melty, cheesy touch.
How to Make Sheet-Pan Ground Beef and Sweet Potato Hash
Ingredients You’ll Need:
- 1 lb ground beef (preferably lean)
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 1 medium yellow onion, diced
- 1 red bell pepper, diced (optional)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme or oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- 2–4 large eggs (optional, for topping)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 25–30 minutes to cook. If you add eggs on top, allow an extra 6–8 minutes of baking. Altogether, plan for around 35–40 minutes from start to tasty finish.
Step-by-Step Instructions:
1. Prep Your Oven and Veggies
First, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or just lightly grease it. In a big bowl, toss the diced sweet potatoes, onion, and red bell pepper with 1 tablespoon olive oil, salt, pepper, smoked paprika, cumin, and dried thyme. Mix well so everything is evenly coated.
2. Arrange on the Sheet Pan
Spread the veggie mixture on one side of your baking sheet in a single layer. On the other side, add the ground beef. Break it up into small pieces and drizzle with the remaining tablespoon of olive oil. Sprinkle minced garlic, salt, and pepper over the beef.
3. Bake and Stir
Bake for 20–25 minutes in the oven. Halfway through, stir both the veggies and beef to help them cook evenly and brown nicely. The sweet potatoes should become tender and slightly crispy around the edges, and the beef fully cooked.
4. Optional: Add Eggs
If you like eggs, make a few small wells in the mixture on the pan and crack an egg into each. Return the sheet pan to the oven and bake for another 6–8 minutes, or until the eggs reach your desired doneness.
5. Garnish and Serve
Remove from the oven and sprinkle chopped fresh parsley over the hash for brightness. Serve warm right from the pan or plate it up. Feel free to add extra black pepper or hot sauce for a little kick!
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to fully thaw it before cooking. Thaw overnight in the fridge or use the microwave’s defrost setting. Pat it dry to remove excess moisture for better browning on the sheet pan.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare and roast the hash up to 2 days in advance. Store in an airtight container in the refrigerator and reheat in the oven or on the stovetop before serving. If adding eggs, it’s best to cook them fresh.
What Are Good Substitutions for Sweet Potatoes?
Regular potatoes, butternut squash, or even carrots work well as alternatives. Just keep in mind that cooking times may vary slightly depending on the vegetable’s density.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, stirring occasionally for even warming.