Every spring when the fields start waking up and the evenings are still a little chilly, my brother starts asking if I’ve got these sweet potato beef packets on the menu. They remind him of the foil dinners we used to tuck into the coals at church camp, only now I let the slow cooker do the work. With just four simple ingredients and almost no cleanup, these little wrapped bundles bring that same sweet-and-savory comfort to a weeknight table. Everything steams together in its own foil packet, so you get tender beef, soft sweet potatoes, and rich juices with hardly a dish to wash at the end.
I like to serve these packets right out of the slow cooker, setting the foil bundles on sturdy plates and letting everyone open their own at the table. A simple green salad or a bowl of coleslaw balances the sweetness of the potatoes and barbecue sauce. Buttered peas, steamed green beans, or a pan of skillet-fried corn all feel right at home beside these hearty packets. If you want to stretch the meal, add warm dinner rolls or slices of crusty bread to soak up the saucy juices from the bottom of each bundle.
Slow Cooker Sweet Potato Beef PacketsServings: 4
Ingredients
1 1/2 pounds lean ground beef
2 large orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes
1 medium yellow onion, thinly sliced
1 cup thick barbecue sauce (smoky or hickory style works well)
4 pinches kosher salt (one for each packet, optional)
4 pinches cracked black pepper (one for each packet, optional)
Nonstick cooking spray or a little vegetable oil for greasing foil
Directions
Prepare the foil: Tear off 4 large sheets of heavy-duty aluminum foil, each about 12 to 14 inches long. Lightly spray the center of each sheet with nonstick cooking spray or rub with a bit of vegetable oil to help prevent sticking.
Portion the sweet potatoes and onions: Divide the cubed sweet potatoes evenly among the 4 foil sheets, piling them in the center of each sheet. Top the sweet potatoes on each sheet with an even portion of sliced onion.
Shape and season the beef: Divide the ground beef into 4 equal portions. Gently flatten each portion into a thick patty or mound with your hands. Place one portion of beef on top of the vegetables on each foil sheet. If using, sprinkle each mound lightly with a pinch of kosher salt and a pinch of cracked black pepper.
Add the barbecue sauce: Spoon about 1/4 cup of barbecue sauce over the top of each beef portion, letting some drip down over the sweet potatoes and onions. Use the back of the spoon to spread the sauce roughly over the meat so it’s mostly coated.
Wrap the packets: Bring the long sides of each foil sheet up over the filling so the edges meet above the food. Fold the edges over together several times to seal, then roll up the short ends tightly toward the center to make a snug, well-sealed packet. Make sure there are no large gaps where juices could escape.
Arrange in the slow cooker: Place the foil packets seam-side up in the slow cooker in a single layer as much as possible. It’s fine if they overlap slightly or lean against one another. Sprinkle a little extra cracked black pepper over the tops of the foil packets if you’d like the look and aroma when you lift the lid.
Cook low and slow: Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the sweet potatoes are very tender when pierced through the foil with a fork and the beef is cooked through and no longer pink.
Rest and serve: Turn off the slow cooker and let the packets rest for about 5 minutes so the juices settle. Carefully lift each packet out with tongs, place on plates, and let everyone open their own bundle at the table, watching out for hot steam. Serve the beef and sweet potatoes straight from the foil for a truly no-dishes dinner.
Variations & Tips
For a little extra comfort, scatter a small handful of shredded cheddar or Colby Jack cheese over the beef inside each packet before sealing; it will melt into the barbecue sauce as everything cooks. If you prefer a touch of heat, choose a spicy barbecue sauce or add a small pinch of crushed red pepper flakes on top of the meat before wrapping. You can swap the yellow onion for a sweet onion if that’s what you have on hand, or add a few thin slices of bell pepper into each packet along with the onions for more color and flavor. To lighten things up, use extra-lean ground beef or ground turkey and a reduced-sugar barbecue sauce; just be sure to keep the packets well sealed so the meat stays moist. These packets can also be made ahead: assemble the foil bundles in the morning or the night before, refrigerate them on a tray, then place them straight into the slow cooker when you’re ready to start cooking, adding up to 30 minutes to the total cook time if they go in cold.
