Let Me Tell You About This Cozy Sweet Potato Bowl

So, the first time I threw together a Sweet Potato Beef Bowl with Hot Honey and Cottage Cheese was one of those accidental weeknights where the fridge looked pretty sad and I was half tempted to just order a pizza. You know how it goes – after a long day, the last thing you want is a complicated dinner. But I had some sweet potatoes staring at me, ground beef in the freezer, and oddly, two tubs of cottage cheese (long story, I'll spare you). Fast forward an hour, and my kitchen smelled better than a county fair. My partner popped his head in asking what I'd made, which—if you know him—is high praise. Bonus points for using hot honey, which, for some reason, I'm obsessed with putting on everything lately. Anyway, here’s how you can cobble this thing together, even if you’re slightly distracted or just really, really hungry.

Why I Keep Making This – It’s a Crowd-Pleaser (and Easy!)

I make this whenever I want something hearty but also a little sweet-spicy, and honestly the leftovers reheat well (if there are any). My family goes crazy for it because it’s comfort food without being heavy, and there’s something about the sweet potato–beef–hot honey combo that’s just a bit addictive. Also, it’s one of the few meals where no one picks anything out (yes, even my fussy nephew who usually won’t eat anything orange unless it’s candy). And for real: the first time, my sweet potatoes kinda mushed together more than I planned, but it still tasted great. So don’t worry about perfect cubes or anything.

What You’ll Need – And What I Switch Up

2 medium sweet potatoes (sometimes I use butternut squash if I’m out. My grandma always insisted on Beauregard, but honestly, any variety is fine.)
350g (about ¾ lb) ground beef (turkey works if you want lighter, or lentils for vegetarian... but then, I’d go heavier on the spices)
½ onion, chopped (or a couple of scallions if you can't be bothered with onions – been there)
2 cloves garlic, minced (truth: the pre-minced jarred garlic saves me sometimes and works OK)
1-2 tablespoons olive oil (or that random chili oil you’ve been hoarding)
1 teaspoon smoked paprika (sometimes I skip this and it’s honestly still good)
Salt and pepper, to taste (I tend to go overboard with the pepper because why not?)
½ cup cottage cheese (full-fat is creamier, but no shame in the low-fat stuff)
Hot honey, for drizzling (I use Mike’s Hot Honey, but I’ve totally made my own with regular honey and sriracha – works a treat)
Optional add-ons: chopped fresh parsley or chives, toasted pumpkin seeds, splash of lime juice (just try it once!)

How I Throw It All Together (Sometimes Out of Order… Oops)

Preheat the oven to 425F/220C. Or, don’t, and just start microwaving the sweet potatoes if you’re in a rush. Honestly, both work.
Peel and dice the sweet potatoes into bitey chunks; toss ‘em with a splash of olive oil, salt, and pepper. Spread onto a baking tray. Roast for 25-30min until they’re golden and soft (don’t worry if they get a bit charred on the edges, that’s the good stuff). If you’re using the microwave, just prick them and nuke for 7-8 min until tender, then scoop and chop.
Brown the beef: Grab a large skillet – I use a cast iron because I’m fancy, but any pan works. Drizzle in some oil, then toss in the onion; cook until soft. Add garlic for a minute (don’t burn it, learned that the hard way). Chuck in the beef, breaking it up as it browns. Season with smoked paprika, pepper, and a pinch of salt. You want it kinda crispy round the edges. This is where I usually sneak a taste. For quality control, of course.
Assemble: Layer roasted sweet potatoes in bowls. Top with beef, then add a big spoonful of cottage cheese. Drizzle over as much hot honey as you dare (I go a little wild here). If you’ve got chives, seeds, or lime, toss those on too.
Eat immediately. But if you somehow have leftovers, see storage notes below.

Stuff I’ve Figured Out (the Hard Way)

Roasting is tastier, but honestly the microwave is a good cheat when I can't face turning the oven on. Texture isn’t the same, though… it’s a little bit more, well, squishy.
Cottage cheese goes on cold for the creamy contrast, but if you like it warm, just stir it in. My partner likes it both ways, so I gave up arguing.
If using lean beef (like the cheap supermarket stuff), splash in a bit more oil or it gets dry. Found that one out the, er, chewy way.

Stuff I’ve Tried (and One That Flopped)

Tried feta instead of cottage cheese – salty, pretty good, not my favorite though.
Used maple syrup with chili flakes instead of hot honey once – it worked but, honestly, too sweet. So I probably won’t do that again.
Tossed in some kale to the roast sweet potatoes – that actually worked! Just drizzle with a bit more oil so it doesn't crisp into confetti.

Do You Need Fancy Gear?

Look – I use a sheet pan for roasting, but I have also roasted the sweet potatoes straight on the oven rack with foil underneath. Worked fine, less cleanup, just keep an eye so they don’t tumble off. A regular frying pan is totally fine for the beef; I say this as someone who owned a ‘nonstick’ pan with most of the nonstick gone for at least three years. If you don’t have a sharp knife, just cube the potatoes as best you can – uneven chunks taste just as good.

Sweet Potato Beef Bowl with Hot Honey and Cottage Cheese

How Long It’ll Keep (Not That It Ever Lasts)

Supposedly you can store leftovers in a sealed container in the fridge for 2-3 days, but honestly, it’s vanished after the first night in my house. Cottage cheese tends to get a bit, uh, odd if it sits on the potatoes, so I recommend keeping it separate if you’re meal-prepping. I do think this tastes pretty good the next day though (maybe even better?).

How I Like to Serve It – and the Unexpected Tradition

We usually eat this straight out of big pasta bowls (less washing up!). But when my friends come over, I’ll set out bowls of toppings: extra hot honey, chives, even crushed corn chips. Last summer my cousin started crumbling tortilla chips on top — I thought it was weird, but it’s weirdly fantastic. Now we call it “cowboy style.”

Stuff I Learned (Because I Messed Up First)

Don’t skip the step where you brown the beef a little extra. I tried rushing once and it was just kind of sad and gray – nope, not again.
Honestly, a bit more hot honey than you think. I was timid at first, but it grew on me.
Sweet potatoes roast faster than you think; don't wander too far for a 'quick' phone check... burned mine once, big mess, lesson learned.

Can I Answer Any of These?

Can I meal prep this? Sure thing! I do most weeks. But keep the cottage cheese separate – otherwise, it gets a little soupy, not in a good way.
Is there a non-dairy version? Yeah. I used a dollop of coconut yoghurt once—it’s different, but it works. Or leave it out (allergic friends do).
Will regular honey work? Absolutely, just add a shake of chili flakes or a little hot sauce to your drizzle. Or check out Serious Eats' homemade hot honey recipe if you want to DIY it.
Can I make this vegetarian? Yep – swap beef for crumbled tempeh or lentils. On second thought, maybe go extra heavy on spices.
What brand cottage cheese do you use? I like Good Culture, but no joke, the generic store brand is totally fine here. Don’t overthink it.
Can I freeze this? Matbe, but the potatoes get a bit meh on reheating so I wouldn’t recommend it – but if you’ve got leftovers you can’t finish, give it a try.

By the way, if you ever end up with extra hot honey and don’t know what to do with it, Cookie and Kate’s tips are great. Also, I dare you to drizzle it on pizza. Trust me.

Sweet Potato Beef Bowl with Hot Honey and Cottage Cheese