One-Pot Beef Picadillo with Sweet Potato Mash

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Ground beef cooked with tomatoes, olives, and warm spices simmered in one pot and served over creamy mashed sweet potatoes—a satisfying Whole30 dinner. This Latin American-inspired Whole30 recipe (paleo, gluten free), ready in about 45 minutes, pairs extra virgin olive oil, ground beef (85% lean), medium onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 lb ground beef (85% lean)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 14 oz diced tomatoes (canned, no salt added)
• 1/4 cup green olives, sliced
• 2 tbsp raisins
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (full fat)
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb ground beef, breaking it apart with a spoon, and cook for 5-6 minutes until browned and no longer pink.
2. Step 2: Add 1 diced medium onion and 1 diced red bell pepper to the pot with the beef. Sauté for 4-5 minutes until softened.
3. Step 3: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1 tsp sea salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
4. Step 4: Pour in 14 oz canned diced tomatoes, 1/4 cup sliced green olives, and 2 tbsp raisins. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
5. Step 5: Meanwhile, place 2 peeled and cubed large sweet potatoes in a pot of boiling water. Cook for 15 minutes or until tender.
6. Step 6: Drain the sweet potatoes and mash with 1/4 cup full-fat coconut milk until creamy and smooth.
7. Step 7: Serve the beef picadillo over the sweet potato mash and garnish with 2 tbsp chopped fresh cilantro.