Hearty, colorful, and deeply satisfying, this one-pan hash brings together golden sweet potato, charred shredded Brussels sprouts, and savory ground beef in a way that feels like serious comfort food — not like you're following a strict elimination protocol. Coconut aminos stand in for soy sauce to deliver that umami depth without any grains or legumes, and a splash of apple cider vinegar brightens the whole skillet at the end. Turmeric and ginger add warmth and anti-inflammatory cred without relying on nightshade-based spices, which is often the trickiest part of seasoning AIP-compliant meals. Everything cooks in a single skillet with coconut oil, so cleanup is minimal and the flavors build on each other beautifully from start to finish. The sweet potato caramelizes at the edges, the Brussels sprouts pick up a little char, and the beef ties it all together into something genuinely craveable. This makes four generous servings, so it works just as well for weekly meal prep as it does for a quick weeknight dinner straight from the pan.
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Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the diced sweet potato in a single layer and cook, stirring every 2–3 minutes, until the edges are golden and the pieces are just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
Add another 1 tbsp coconut oil to the same skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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