Smokey, just a little spicy and filled to the brim with colorful veggies this skillet is the perfect easy, weeknight dinner. Sweet potatoes, ground beef, and pepper covered in a creamy chipotle sauce combine to make your new favorite skillet dinner.
Heat a skillet over medium heat and add the ground beef. Cook until all meat is browned, about 5-6 minutes. Remove from skillet to a bowl and set aside.
Do not drain the skillet. Add the diced sweet potato to the skillet and cook over medium high heat for about 10 minutes. Stirring once or twice.
Once the sweet potatoes have began to soften add the peppers and onion to the skillet also. Cook, stirring frequently until the peppers and onion have began to soften. The sweet potatoes should be nearly cooked at this point.
Add back in the ground beef and sprinkle with the cumin, paprika, salt, and pepper. Mix together and cook until everything is cooked through and hot.
While the skillet is cooking, in a blender add the mayo, minced pepper, cumin, lime juice, and salt. Blend until smooth. If sauce is to thick add water in tsp amounts until desired consistency is reached.
Serve the skillet hot with the mayo sauce poured over. Garnish with cilantro or serve over lettuce if desired.
Chipotle peppers can be found in the ethnic food section of most grocery stores. They are usually canned with adobo sauce. I like to freeze the remaining sauce and peppers in a small container to use in the future!
To make the sauce less spicy use less chipotle pepper or just use adobo sauce instead of a real pepper.