Ingredients
Potatoes and beef
- 800 g orange-fleshed sweet potatoes about 1 3/4 lb, scrubbed and cut into 3/4-inch cubes
- 1 tablespoon olive oil 14 g
- 1 teaspoon smoked paprika 2.3 g, divided
- 1/2 teaspoon fine salt 3 g, divided
- 1 lb 93% lean ground beef 454 g
- 1 teaspoon garlic powder 3.1 g
Cool topping and hot honey
- 2 cups plain 2% cottage cheese 452 g, stirred
- 2 tablespoons honey 42 g
- 1/4 teaspoon red pepper flakes about 0.5 g; reduce for milder heat
Equipment
- 1 large rimmed baking sheet
- 1 Large skillet
- 1 Instant-read food thermometer
- 1 Cutting board
- 1 Chef's knife
- 1 small bowl
- 1 Spatula
Instructions
Roast the sweet potatoes
- Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment suitable for that temperature. Toss sweet potato cubes with olive oil, 1/2 teaspoon smoked paprika and 1/4 teaspoon salt. Spread in one layer with space between pieces; use two trays if needed.
- Roast for 25–30 minutes, turning once halfway through, until fork-tender with browned edges. Start checking early if your cubes are smaller or the pan is dark.
Cook the beef and finish
- While the potatoes roast, heat a large skillet over medium-high heat. Add the beef and break it into small crumbles. Cook, stirring occasionally, for about 7–10 minutes, until cooked through. Stir in garlic powder, remaining 1/2 teaspoon paprika and remaining 1/4 teaspoon salt during the final minute. Verify the beef reaches 160°F (71°C) with a food thermometer; color alone is not a safety test.
- Stir honey and red pepper flakes together in a small bowl. If the honey is too thick to drizzle, place the bowl briefly in warm water and stir.
- Divide the roasted potatoes and cooked beef among four bowls. Add 1/2 cup cottage cheese to each and drizzle each with one-quarter of the honey mixture. Serve promptly with the cheese still cool.
Nutrition
Serving: 1 bowl (1/4 batch)Calories: 503kcalCarbohydrates: 55.2gProtein: 38.9gFat: 14.2gSaturated Fat: 5.2gPolyunsaturated Fat: 0.88gMonounsaturated Fat: 6.4gCholesterol: 85mgSodium: 825mgPotassium: 1227mgFiber: 6.3gSugar: 21.6gVitamin A: 28992IUVitamin C: 4.96mgCalcium: 200mgIron: 4.25mg
Notes
Contains milk. Keep the cottage cheese separate until serving, particularly when preparing leftovers. Refrigerate cooked components in shallow containers within 2 hours (1 hour above 90°F/32°C); keep at 40°F/4°C or below and use within 3–4 days. Reheat beef and potatoes to 165°F/74°C before adding cold toppings.
Nutrition is an estimate per one of four bowls using USDA SR Legacy values and the listed weights, including all oil, salt, and honey, with no beef fat discarded. Plain paprika and red/cayenne pepper data approximate smoked paprika and red pepper flakes. Brand differences and cooking losses affect values. Trans fat is not reported because ingredient data are incomplete.
