AIP Friendly Beef and Sweet Potato Skillet

Total time45 min

Prep time15 min

Cook time30 min

AIP Friendly Beef and Sweet Potato Skillet

This one-pan dinner is the kind of meal that makes you forget you're eating with any restrictions at all — deeply savory ground beef, golden sweet potato cubes, and a warm blend of turmeric, ginger, and Ceylon cinnamon that fills the kitchen with an irresistible aroma. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. Coconut aminos stand in for soy-based sauces, delivering that rich, umami depth without any of the off-limits ingredients, while bone broth keeps everything moist and adds a nourishing backbone to the dish. Each ingredient here is carefully chosen to stay within the strict boundaries of the autoimmune protocol — no nightshades, no grains, no eggs, no seed-based spices — so you can cook with confidence rather than second-guessing every label. The sweet potatoes get a quick sear before being returned to the skillet to finish in the broth, which means they hold their shape while turning completely tender and soaking up all that spiced, savory goodness. A handful of fresh parsley scattered on top at the end adds a bright, herby finish that pulls the whole bowl together. This makes four satisfying servings, so it's equally at home as a weeknight staple or a batch-cook anchor for the week ahead.

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Ingredients

4 servings

1 ½ lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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
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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