Skip to Content

Beef Hotpot With Sweet Potato & Moroccan Flavours

This Beef Hotpot recipe features a slow cooked rich beef stew influenced by Moroccan flavours & is a sliced sweet potato topping.

Portrait image of a beef hotpot served in a cast iron skillet with a sliced sweet potato topping

Moroccan Spiced Hotpot.

Depending on where you are from the name hotpot means different things. I’m British so to me a hotpot is a pie with a “scalloped” potato topping.

The most well known British variant is the Lancashire hotpot, which features either lamb or mutton.

A Chinese hotpot is a group meal, it is a broth that simmers away whilst you dip in an array of raw ingredients, cooking them in the broth.

Japanese hotpots follow a similar idea although can be less communal. The most famous is Sukiyaki and it features very finely sliced beef that you cook in a broth.

This beef hotpot recipe goes trawling for new influences and flavours. It features a rich sweet and sour stew heavily influenced by Moroccan flavours.

We have dried apricots and sumac offering the sweet and sour elements and a bit chilli to liven everything up.

Then rather than potatoes we create a sweet potato crust and cook it all up in a cast iron pan.

Portrait overhead image of a beef hotpot served in a cast iron skillet with a sliced sweet potato topping

Serving Suggestions.

A classic British hotpot tends to be a one-pot dinner, much like my chicken hotpot.

This beef hotpot recipe is no different and is perfectly filling as a meal in and of itself.

But it is a very meaty meal and I serve this for two. Although I do often add a simple salad on the side, something like a scaled-down version of this carrot salad is perfect.

However, you could stretch this to a meal for four and add some sides. It is tempting to suggest some simple steamed vegetables.

But I would personally embrace the North African influence and serve this with a some bulgur wheat or buttered couscous.

If you wanted to increase the vegetable element then you could serve this with my roasted vegetable couscous.

Square image of a beef hotpot served in a cast iron skillet with a sliced sweet potato topping
Yield: 2 Servings

Beef Hotpot Recipe with Sweet Potato

Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours

This Beef Hotpot recipe features a meeting of two cuisines, a very British style pie topped with sliced sweet potato meets a Moroccan influenced beef stew.


  • 450 g (1 lb) Stewing Beef
  • 1 Tbsp Cooking Oil
  • 1 Tsp Turmeric Powder
  • 1/4 Tsp Black Pepper
  • 1/2 Tsp Salt
  • 250 g (8.8 oz) Onion
  • 3 Garlic Cloves
  • 1 Red Chilli Pepper
  • 100 g (3.5 oz) Dried Apricots
  • 1/2 Tsp Ground Cumin
  • 1 1/2 tsp Paprika
  • 1 Tsp Sumac
  • 1 Tbsp Zaatar
  • 2 Tbsp Chopped Coriander
  • 300 g (10.5 oz) Sweet potato
  • 1 Tbsp Olive Oil
  • 50 g (1.75 oz) Butter
  • Salt to taste


  1. Cut the Beef into 2cm cubes.
  2. Chop the onion into a 1cm dice.
  3. Dice the garlic and chilli as finely as you can.
  4. Cut the apricots in half.
  5. Heat the oil in a pan over a medium high heat.
  6. Season then fry the beef until nicely browned.
  7. Add the onion, garlic and chilli and cook for 5 minutes, stirring occasionally.
  8. Throw in the apricots, then sprinkle over the ground cumin, turmeric and paprika.
  9. Stir and add just enough water to cover then transfer to an oven.
  10. Bake at 180°C or 350°F for 60 minutes.
  11. Check occasionally and add more water if it is drying out too much and stir in any caramalised bits of beef.
  12. After an hour slice the sweet potato into 1-2mm thick slices.
  13. Pour the olive oil over the sweet potato and then season with salt and pepper.
  14. Arrange these slices over the top of the hotpot and dot over the butter.
  15. Turn up the heat on the oven and return cooking at 200°C or 400°F for 30-35 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 724Total Fat: 38gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 91mgSodium: 946mgCarbohydrates: 84gFiber: 14gSugar: 44gProtein: 20g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Portrait picture of a golden chickpea and sweet potato curry with a white bowl with chopped coriander and shredded chilli
Chickpea and Sweet Potato Curry | Easy Vegan
Portrait image of a poached salmon fillet served with cucumber and millet on a white plate with a wedge of lemon
Simple Poached Salmon


Thursday 12th of September 2019

This looks delicious! Those sweet potato slices are yum!!! I love how simple the flavours are, can't wait to try it. Cheers

Brian Jones

Sunday 15th of September 2019

Thanks Adrienne