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Ground Beef and Sweet Potato Casserole with Cheddar

Ground beef and sweet potato casserole with cheddar bakes until the sweet potatoes are fork-tender beneath a melted sharp cheddar topping. Browning the beef first adds savory flavor to this hearty, oven-baked dinner.
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Prep Time 15 minutes
Cook Time 1 hour 12 minutes
resting 10 minutes
Total Time 1 hour 37 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 tbsp olive oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 cup beef broth
  • 2 lb sweet potatoes peeled and cut into 1/2-inch cubes
For the topping
  • 1.5 cups sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat, add the ground beef, and cook for 6–8 minutes, breaking it into crumbles, until browned and it reaches 160°F.
  4. Add the onion and cook for 4–5 minutes until softened.
  5. Stir in the garlic, tomato paste, paprika, thyme, salt, and pepper and cook for 1 minute.
  6. Stir in the beef broth.
  7. Pour the mixture over the sweet potatoes in the prepared baking dish and toss to coat, then cover tightly with foil.
  8. Bake for 45–55 minutes, until the sweet potatoes are fork-tender.
  9. Remove the foil and sprinkle the cheddar evenly over the casserole.
  10. Bake uncovered for 8–10 minutes, until the cheese is melted.
  11. Rest the casserole for 10 minutes before serving.

Notes

For evenly tender potatoes, cut the sweet potatoes into uniform 1/2-inch cubes. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a dairy-free version, use dairy-free shredded cheddar.