This picadillo with sweet potatoes is savory, sweet, and loaded with flavor. I make this once a week because it’s super easy to make and requires minimal ingredients.
Serve it with garlic buttery rice and fried plantains for a complete Cuban dinner meal.
If you’re a fan of Cuban picadillo and sweet potatoes, then you’re going to love this recipe! For more of my favorite Cuban recipes, check out this congri, arroz con Pollo, and chicharos Cubanos.
INGREDIENT NOTES
SEE THE RECIPE CARD BELOW FOR INGREDIENT QUANTITIES AND INSTRUCTIONS.
- Ground Beef -I used 90/10 ground beef but feel free to use ground turkey instead.
- Sweet Potatoes – If you’re not a fan of sweet potatoes simply omit them or use regular potatoes instead.
- Sazon – Adds so much flavor so don’t omit it.
- Spices – I used a combination of garlic powder, oregano, and cumin.
- Dry White Wine – Any type of dry white wine will work.
- Garlic – Use fresh garlic for best results!
- Tomato Sauce – It’s not Cuban picadillo without tomato sauce.
- Bay Leaf and Olives – Optional.
TOP TIPS
- If you use 80/20 ground beef, make sure to discard any excess oil so the picadillo doesn’t turn out greasy.
- Make sure to season generously with Kosher salt right before serving.
- For extra flavor, add 2-3 tablespoons of homemade sofrito.
- If you like picadillo extra saucy, add more water and cook for a few extra minutes.
HOW LONG DOES IT TAKE TO COOK?
This picadillo with sweet potatoes took less than 30 minutes to cook.
STORAGE
If you have any leftovers, allow them to cool completely and transfer them to an air-tight container. Refrigerate for up to 3 days. Reheat in the microwave or stovetop until heated through.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Picadillo with Sweet Potatoes
Ingredients
- 1 lb ground beef 90/10
- 1 cup sweet potatoes, cubed
- ½ onion diced
- ½ green bell pepper diced
- 2 garlic cloves finely minced
- 8 ounces tomato sauce
- 1 teaspoon sazon
- 1 teaspoon granulated garlic
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 bay leaf optional
- 1 tablespoon dry white wine vino seco
- ¼ cup olives optional
- ½ cup water
- Kosher salt to taste
Instructions
- Add the ground beef to a large skillet, break it up, and cook over medium-high heat until completely browned.
- Stir in the onions and peppers and cook for 3-4 minutes. Stir in the garlic and cook for 20 seconfs.
- Stir in the remaining ingredients, cover, reduce the heat to low, and cook for 20 minutes or until the sweet potatoes are tender.
- Season with Kosher salt and enjoy!
Notes
- If you use 80/20 ground beef, make sure to discard any excess oil so the picadillo doesn’t turn out greasy.
- Make sure to season generously with Kosher salt right before serving.
- If you like picadillo extra saucy, add more water and cook for a few extra minutes.
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