Low Sugar Beef and Sweet Potato Skillet
This one-pan dinner is the kind of meal that feels indulgent but is built entirely from whole, real ingredients — no sweeteners, no shortcuts, just bold flavor from the ground up. The natural sweetness of the sweet potatoes does all the heavy lifting here, pairing beautifully with warm spices like turmeric, ginger, and Ceylon cinnamon for a depth that tastes like it took far more effort than it did. Coconut aminos bring a savory, slightly rich note without any of the added sugar you'd find in conventional soy sauce or bottled sauces, making it a smart swap that actually improves the dish. The bone broth ties everything together as it simmers down, creating a glossy, lightly sauced skillet that coats every bite of beef and potato. It's the kind of recipe that proves eating without added sugar doesn't mean eating without satisfaction — this is genuinely craveable weeknight food. Serve it straight from the pan with a handful of fresh parsley and dinner is done.
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Learn more →Ingredients
4 servings
- 1 ½ lb ground beef (85% lean)
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp coconut oil, divided
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - ½ cup bone broth
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer and cook, stirring every 2–3 minutes, until lightly golden on the outside and just beginning to soften, about 8–10 minutes. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp coconut oil to the same skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 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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