Sweet Potato Cheeseburger Skillet
This Sweet Potato Cheeseburger Skillet is a one-pan, cheesy, pasta-free twist on classic comfort food with all the flavor of a cheeseburger!
A Sweet Potato Cheeseburger Skillet That is Super Easy
Who’s kids and teens don’t like Hamburger Helper? I guess very few. They love the fake cheese and sauce made with powder and that they can make it in one pan. I am not a big fan because its a bunch of processed ingredients that I try to get out of our lives. Let me introduce you to your new favorite weeknight dinner: Sweet Potato Cheeseburger Skillet! Its so much better then the boxed variety and just as easy.
Here’s why I love this cheeseburger skillet!
- If you’re craving Hamburger Helper, or a cheeseburger, but trying to keep it low carb, this recipe has all those classic flavors in a hearty, comforting dish.
- I’m talking seasoned beef, melty cheese, and a creamy, savory sauce – but packed with veggies like sweet potatoes and celery for added goodness.
- My kids love it! This should have been in the top spot.
- One skillet meals like this are always a win – minimal cleanup and maximum flavor!
I love a good one-pot meal. If you do also, check out my delicious One-Pan Roasted Tarragon Chicken And Wild Rice Recipe or my most liked recipe on Pinterest, Caribbean Jerk Chicken and Rice. Both dishes should be in your rotation. I hope you find that dinner can be a little easier and that you deserve some time to enjoy life.
How to Make Sweet Potato Cheeseburger Skillet:
- Start with the beef. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Toss in the chopped onion and cook it until translucent – about 3 minutes. Add the garlic and sauté until fragrant, about 1 minute. Throw in the ground beef and cook it until it’s no longer pink. Drain the fat, then mix in paprika, garlic powder, onion powder, chili powder, salt, and pepper. Set it aside in a bowl.
- Now for the veggies. In the same skillet, heat the remaining olive oil and toss in the chopped celery and sweet potato cubes. Sauté them until tender and golden brown, about 8-10 minutes. If you want to keep it super fresh, add the optional celery leaves here.
- Mix it all together. Stir in the drained tomatoes, and cook until everything’s heated through. Add this veggie mixture to the beef you set aside earlier.
- Time to make the creamy cheese sauce. In the same skillet (no need to clean it), melt the butter. Whisk in the Dijon mustard, salt, and pepper, then sprinkle in the flour. Cook it for 2 minutes to get rid of that raw flour taste. Slowly pour in the milk, whisking constantly until the sauce thickens slightly. Bring it to a simmer for a few minutes until it’s nice and creamy.
- Bring it all together. Now, add your beef and veggie mixture back into the skillet with that dreamy cheese sauce. Stir in the shredded cheese until everything is coated and cheesy. Let it heat through for a minute or two.
- Serve it up! This dish is perfect as-is, but you can pair it with a simple side salad for extra greens.
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Sweet Potato Cheeseburger Skillet
Ingredients
- 4 tsp extra-virgin olive oil (divided)
- ½ large chopped onion
- 2 cloves minced garlic
- 1 lb lean ground beef
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder
- salt and pepper (to taste)
- 2 stalks of chopped celery
- ¼ cup packed celery leaves (optional for a bright, fresh flavor)
- 1 large cubed sweet potato (washed and peeled)
- 24 ounces chopped tomatoes (drained)
- 3 tbsp butter
- 1 tbsp dijon mustard
- 1 tsp salt
- ½ tsp pepper
- ⅛ cup flour
- 2 cups whole milk (or heavy whipping cream)
- 1 cup shredded cheese (cheddar, gruyere or a mixture are good choices)
Instructions
- Add 2 tsp olive oil to a large skillet over medium-high heat.
- Add ½ large chopped onion to the skillet and cook until translucent. Add 2 cloves minced garlic and cook for 1 minute or until fragrant. Add 1 lb lean ground beef and cook until no longer pink. Drain the beef and then add 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp chili powder and salt and pepper, to taste. Stir well, remove from the skillet to a bowl.
- Add 2 tsp olive oil to the same skillet over medium heat. Add 2 stalks of chopped celery and 1 large cubed sweet potato. Cook stirring often until sweet potatoes and celery are softened and slightly browned.
- Add 24 ounces chopped tomatoes and ¼ cup packed celery leaves (optional). Cook until heated through. Remove to the bowl with the ground beef mixture.
- In the same skillet, melt 3 tbsp butter. Incorporate 1 tbsp dijon mustard, 1 tsp salt and ½ tsp pepper. Whisk in ⅛ cup flour. Continue whisking for 2 minutes. Reduce heat to low and gradually add 2 cups whole milk, stirring constantly. Bring the mixture to a boil, continuing to cook while whisking constantly. Reduce heat and simmer until the sauce thickens a little bit. Turn off heat and add 1 cup shredded cheese, stirring until the cheese is melted.
- Add the beef and veggie mixture back to the skillet, tossing everything in the cheese sauce until well-coated and warmed through.
- Serve warm, alongside a fresh side salad.
Notes
- To ensure the sweet potatoes cook evenly and quickly, try to cube them into uniform, bite-sized pieces.
- The cheese is key to getting that rich, cheeseburger flavor. Opt for a sharp cheddar or a mix of cheddar and Gruyère for extra creaminess and flavor depth.
Substitutions
- If you’re using celery leaves, they add a fresh, slightly herbal note that balances the richness of the cheese and beef. If you don’t have any, you can substitute with fresh spinach.
- Add a little heat! If you’re a spice lover, a pinch of cayenne or some chopped jalapeños would be perfect.
- Dairy-free option: Sub the butter and milk for your favorite plant-based alternatives, and use a dairy-free cheese to keep it creamy without the dairy.
- This dish has around 20g of carbohydrates. If you want to make it even more low carb, here are some adjustments:
- Swap sweet potatoes: Replace them with a lower-carb veggie like cauliflower or zucchini.
- Use a low-carb thickener: Instead of regular flour, try almond flour or a thickening agent like xanthan gum for the cheese sauce.
This is real good.