Comforting Sweet Potato and Ground Beef Casserole

Here is my favorite sweet potato and ground beef casserole recipe, with tender roasted sweet potatoes, seasoned ground beef, creamy rice, and plenty of melted cheddar cheese on top.

This casserole is a regular weeknight dinner at our house because it’s hearty, comforting, and I can get it on the table in about an hour. Plus, my kids actually eat their vegetables when they’re covered in cheese!

What Kind of Ground Beef Should I Use?

For this casserole, you’ll want to pick a ground beef with the right fat content to keep things flavorful without making your dish too greasy. I’d recommend going with 85/15 or 90/10 ground beef – that’s the sweet spot where you get enough fat for flavor and moisture, but not so much that you’re draining off a ton of grease. If you only have access to leaner ground beef like 93/7, that’ll work too, though your casserole might be slightly less rich. On the flip side, if you use something fattier like 80/20, just be sure to drain off most of the excess fat after browning so your casserole doesn’t end up oily.

Options for Substitutions

This casserole is pretty forgiving when it comes to swapping ingredients:

• Sweet potatoes: Regular russet or Yukon gold potatoes work great if you’re not a fan of sweet potatoes. You can also try butternut squash for a similar texture and slightly sweet flavor.
• Ground beef: Ground turkey, chicken, or pork are all solid alternatives. You could even use Italian sausage (remove the casings first) for extra flavor. If using leaner meat like turkey, you might want to add an extra tablespoon of oil.
• Vegetable broth: Chicken or beef broth work just as well here. You can also use water with a bouillon cube if that’s what you have on hand.
• Cream: Half-and-half, whole milk, or even evaporated milk can replace the cream. The sauce will be slightly thinner with milk, but still tasty.
• Rice: White rice is essential for this casserole as it absorbs the liquid properly. Don’t substitute with instant rice or brown rice, as they have different cooking times and liquid requirements.
• Cheddar cheese: Monterey Jack, Colby, or a Mexican cheese blend all melt nicely. You could also try mozzarella for a milder flavor or pepper jack if you like some heat.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this casserole is undercooking the sweet potatoes in the first baking step – if they’re not fork-tender after 30 minutes, give them an extra 5-10 minutes since they won’t cook much more once the other ingredients are added.

Another common error is not draining the ground beef after browning, which can make your casserole greasy and prevent the rice from absorbing the liquid properly.

Make sure to use long-grain white rice rather than instant or brown rice, as those have different cooking times and liquid requirements that will throw off the entire dish.

Finally, resist the urge to skip the resting time at the end – those 10-15 minutes allow the rice to finish absorbing any remaining liquid and make the casserole much easier to serve in neat portions instead of a runny mess.

What to Serve With Sweet Potato and Ground Beef Casserole?

This casserole is pretty hearty on its own, but I love serving it with a simple side salad to balance out the richness. A crisp green salad with mixed greens, cucumbers, and a light vinaigrette works perfectly and adds a fresh crunch to the meal. If you want something warm on the side, roasted green beans or steamed broccoli are great options that won’t compete with the flavors in the casserole. You could also serve some crusty dinner rolls or garlic bread if you have extra hungry people at the table, though the rice in the casserole already makes it pretty filling.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer it to an airtight container once it’s cooled down. It actually tastes even better the next day once all the flavors have had time to meld together!

Freeze: You can freeze this casserole for up to 3 months, which makes it perfect for meal prep. Let it cool completely, then wrap it tightly in plastic wrap and foil, or divide it into individual portions in freezer-safe containers. Thaw it overnight in the fridge before reheating.

Reheat: To warm it back up, cover the casserole with foil and bake at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a splash of broth or cream if it seems a bit dry after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3150-3400
• Protein: 110-125 g
• Fat: 170-190 g
• Carbohydrates: 265-285 g

Ingredients

For the sweet potatoes:

• 3 medium sweet potatoes (peeled and diced into 1/2-inch cubes)
• 1.5 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp pepper
• 1/2 tsp garlic powder
• 2 tsp dried rosemary

For the beef mixture:

• 1 lb ground beef
• 1 large onion (diced)
• 16 oz vegetable broth
• 1/2 cup heavy cream
• 1.33 cup instant rice
• 1/2 tsp smoked paprika

For the topping:

• 2.25 cups shredded cheddar cheese
• 3 tsp fresh parsley (chopped)

Step 1: Prepare Ingredients and Start the Oven

• 3 medium sweet potatoes
• 1 large onion

Preheat your oven to 400°F.

While the oven heats, peel and dice the sweet potatoes into 1/2-inch cubes (smaller than the original recipe suggests—they’ll cook faster and integrate better into the casserole).

Dice the onion and set aside.

Measure out the vegetable broth, heavy cream, instant rice, and shredded cheddar cheese into separate small bowls so everything is ready when you need it.

Step 2: Roast the Sweet Potatoes

• 3 medium sweet potatoes
• 1.5 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp pepper
• 1/2 tsp garlic powder
• 2 tsp dried rosemary

In a 9×13 inch baking dish, combine the diced sweet potatoes with olive oil, salt, pepper, garlic powder, and dried rosemary.

Toss until the potatoes are evenly coated.

Spread them in an even layer and place in the preheated 400°F oven.

Roast for 25-30 minutes, stirring halfway through, until the potatoes are just starting to soften and develop light golden edges.

I find that starting the potatoes early gives them a head start on cooking, so they don’t end up mushy by the end of the casserole.

Step 3: Brown the Beef and Sauté the Onions

• 1 lb ground beef
• 1 large onion

While the potatoes roast, heat a large skillet over medium-high heat.

Add the ground beef and cook, breaking it apart with a spoon, until it’s fully browned and no pink remains (about 5-7 minutes).

Drain excess fat if needed.

Add the diced onion to the skillet and sauté for 3-5 minutes, stirring occasionally, until the onion is soft and fragrant.

This builds a flavorful foundation for the casserole by caramelizing the onion slightly.

Step 4: Combine All Elements in the Casserole

• roasted sweet potatoes from Step 2
• cooked beef and onion mixture from Step 3
• 16 oz vegetable broth
• 1/2 cup heavy cream
• 1.33 cup instant rice
• 1/2 tsp smoked paprika

Remove the baking dish with the roasted sweet potatoes from the oven.

Pour the cooked beef and onion mixture over the potatoes, then add the vegetable broth, heavy cream, instant rice, and smoked paprika.

Stir everything together thoroughly to distribute the rice and liquid evenly.

The rice will absorb the broth and cream as it cooks, creating a creamy, cohesive casserole.

Pat the mixture into an even layer, cover tightly with foil, and return to the oven.

Step 5: Bake Covered and Add Cheese

• casserole mixture from Step 4
• 2.25 cups shredded cheddar cheese

Bake the covered casserole at 400°F for 15 minutes, allowing the rice to absorb the liquid and the flavors to meld.

Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.

Return the uncovered casserole to the oven and bake for an additional 10 minutes until the cheese is melted and slightly golden.

I like to use a blend of sharp and mild cheddar for deeper flavor, but any good-quality cheddar will work beautifully here.

Step 6: Rest and Finish with Fresh Parsley

• 3 tsp fresh parsley

Remove the casserole from the oven and let it rest for 10-15 minutes before serving.

This resting time allows the filling to set slightly and makes it easier to portion.

Just before serving, garnish with the chopped fresh parsley for a bright pop of color and freshness that contrasts beautifully with the rich, savory casserole.

Comforting Sweet Potato and Ground Beef Casserole

Delicious Comforting Sweet Potato and Ground Beef Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 8 servings

Calories 3275 kcal

Ingredients

  

For the sweet potatoes::

• 3 medium sweet potatoes (peeled and diced into 1/2-inch cubes)
• 1.5 tbsp olive oil
• 3/4 tsp salt
• 3/4 tsp pepper
• 1/2 tsp garlic powder
• 2 tsp dried rosemary

For the beef mixture::

• 1 lb ground beef
• 1 large onion (diced)
• 16 oz vegetable broth
• 1/2 cup heavy cream
• 1.33 cup instant rice
• 1/2 tsp smoked paprika

For the topping::

• 2.25 cups shredded cheddar cheese
• 3 tsp fresh parsley (chopped)

Instructions

 

• Preheat your oven to 400°F. While the oven heats, peel and dice the sweet potatoes into 1/2-inch cubes (smaller than the original recipe suggests—they'll cook faster and integrate better into the casserole). Dice the onion and set aside. Measure out the vegetable broth, heavy cream, instant rice, and shredded cheddar cheese into separate small bowls so everything is ready when you need it.
• In a 9x13 inch baking dish, combine the diced sweet potatoes with olive oil, salt, pepper, garlic powder, and dried rosemary. Toss until the potatoes are evenly coated. Spread them in an even layer and place in the preheated 400°F oven. Roast for 25-30 minutes, stirring halfway through, until the potatoes are just starting to soften and develop light golden edges. I find that starting the potatoes early gives them a head start on cooking, so they don't end up mushy by the end of the casserole.
• While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it's fully browned and no pink remains (about 5-7 minutes). Drain excess fat if needed. Add the diced onion to the skillet and sauté for 3-5 minutes, stirring occasionally, until the onion is soft and fragrant. This builds a flavorful foundation for the casserole by caramelizing the onion slightly.
• Remove the baking dish with the roasted sweet potatoes from the oven. Pour the cooked beef and onion mixture over the potatoes, then add the vegetable broth, heavy cream, instant rice, and smoked paprika. Stir everything together thoroughly to distribute the rice and liquid evenly. The rice will absorb the broth and cream as it cooks, creating a creamy, cohesive casserole. Pat the mixture into an even layer, cover tightly with foil, and return to the oven.
• Bake the covered casserole at 400°F for 15 minutes, allowing the rice to absorb the liquid and the flavors to meld. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the uncovered casserole to the oven and bake for an additional 10 minutes until the cheese is melted and slightly golden. I like to use a blend of sharp and mild cheddar for deeper flavor, but any good-quality cheddar will work beautifully here.
• Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This resting time allows the filling to set slightly and makes it easier to portion. Just before serving, garnish with the chopped fresh parsley for a bright pop of color and freshness that contrasts beautifully with the rich, savory casserole.