Almond Free Beef and Sweet Potato Skillet
This hearty one-pan meal brings together golden sweet potatoes, savory ground beef, and a warm spice blend that makes the whole kitchen smell incredible. The combination of turmeric, ginger, and Ceylon cinnamon gives the dish a subtle depth that feels almost exotic without being fussy or hard to pull together on a weeknight. Coconut aminos and bone broth create a light, savory sauce that ties everything together and keeps the sweet potatoes from drying out as they finish cooking. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just real, whole food cooking. The technique is simple: sear, sauté, brown, and simmer all in the same skillet, which means fewer dishes and more flavor from the fond building up in the pan. A handful of fresh parsley scattered on top at the end adds a bright, fresh finish that balances the richness of the beef. It's the kind of satisfying, nourishing dinner that earns a permanent spot in your weekly rotation.
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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
- 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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