Brazil Nut Free Beef and Sweet Potato Skillet
Warm, savory, and deeply satisfying, this one-pan dinner brings together golden sweet potato cubes, seasoned ground beef, and a fragrant blend of turmeric, ginger, and Ceylon cinnamon for a meal that feels both nourishing and a little special. The coconut aminos add a subtle umami depth without any soy, and the bone broth pulls everything together into a glossy, lightly sauced skillet that's hard to stop eating. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. The method is smart too: the sweet potatoes get a head start in the skillet to develop some golden color before the beef and aromatics join the party, which means better texture and more flavor in every bite. A final simmer with the broth lets the potatoes finish cooking through while soaking up all those warm spices. It's the kind of weeknight dinner that looks and tastes like you put in way more effort than you actually did, and serving it straight from the skillet means one less dish to wash.
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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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