Name: Hot-honey beef and sweet-potato bowls
Total time: 55 min
Yield: 4 bowls
Ingredients: 1 lb ground beef; 1.5 lb peeled sweet potatoes, 3/4-inch cubes; 2 tbsp olive oil, divided; 3/4 tsp fine salt, divided; 1/4 tsp black pepper; 1/2 tsp smoked paprika; 2 tbsp honey; 1 tsp hot sauce; 1 tbsp lime juice; 4 cups shredded romaine; 1 cucumber, diced; 1/2 cup plain Greek yogurt

Hot-honey beef and sweet-potato bowls

Hot honey coats the beef lightly, with roasted sweet potato and crisp cucumber in each bowl.

Published October 11, 2026 · Updated October 16, 2026

4 bowls · Estimated 55 minutes

Ground beef and roasted sweet potatoes with cucumber, lettuce, yogurt and hot honey in a bowl.

Ingredients & method

Before you start: Peel and cube the sweet potatoes, shred the romaine, dice the cucumber and mix the hot honey. Have the roasting sheet and skillet ready.

Equipment: Rimmed sheet; skillet; thermometer

Need another measuring unit? Convert cups, tablespoons and teaspoons. Keep the ingredient’s preparation and the recipe’s stated amounts.

Check off ingredients and steps as you cook. Reset clears the check marks; quantities and instructions stay the same.

Recipe note: Refrigerate perishable leftovers promptly in covered, shallow containers and use within 3–4 days. Store the beef and sweet potatoes separately from the romaine, cucumber and yogurt. If reheating, heat the beef and sweet potatoes to 165°F and add the cold toppings afterward. Count storage from the original cooking date when using previously cooked ingredients.

Give the roasting sheet and skillet separate jobs

Measure the sweet potatoes after peeling and keep the cubes near the stated three-quarter-inch size. The roasting sheet takes one share of the oil and salt, while the skillet receives the remaining shares for the beef. Set those quantities apart before seasoning so the first pan does not use everything.

Turn the sweet potatoes during their roast and check for tender centers. Separately, break up the ground beef and keep its stated 160°F check. The potato timer does not tell you whether the beef is ready, and a browned beef surface does not replace the temperature check.

Divide the hot honey before filling the bowls

Mix the honey, hot sauce and lime juice, then keep half for serving before stirring the other half into the cooked, drained beef. That division leaves a measured finishing drizzle for the complete bowls rather than using the full mixture in the skillet.

Prepare the romaine and cucumber while the hot components cook. Share the greens, cucumber, roasted sweet potato and beef among four bowls, then add the yogurt and reserved sauce. Retain the recipe's separate storage instructions for warm components and cold toppings if you have leftovers.