Skillet Beef Picadillo with Sweet Potatoes and Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Ground beef cooked with aromatic spices, diced sweet potatoes, and peas for a vibrant, one-skillet Latin American-inspired dish. This latin american-inspired beef ready in about 40 minutes pairs ground beef (85% lean), olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 25 min Serves 4 Latin American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
  2. Step 2: Add 1 lb ground beef to the skillet, breaking it apart with a spatula. Cook for 5-6 minutes until browned and no longer pink.
  3. Step 3: Stir in 2 cups diced sweet potatoes, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes to toast spices.
  4. Step 4: Pour in 1/2 cup tomato sauce and 1 cup frozen peas, stirring to combine. Cover skillet, reduce heat to medium-low, and simmer for 10-12 minutes until sweet potatoes are tender.
  5. Step 5: Remove lid and cook uncovered for 2-3 minutes to thicken sauce. Garnish with 2 tbsp chopped fresh cilantro before serving.

Frequently asked questions

How long does Skillet Beef Picadillo with Sweet Potatoes and Peas take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Skillet Beef Picadillo with Sweet Potatoes and Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef (85% lean) from drying out.

Can I substitute ingredients in Skillet Beef Picadillo with Sweet Potatoes and Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Skillet Beef Picadillo with Sweet Potatoes and Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Skillet Beef Picadillo with Sweet Potatoes and Peas?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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