Cashew Free Beef and Sweet Potato Skillet
This hearty one-pan meal brings together golden sweet potato cubes, savory ground beef, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon for a dinner that feels both nourishing and deeply satisfying. The sweet potatoes get a head start in the skillet so they develop a lightly caramelized exterior before the beef and aromatics join the party, building layers of flavor without any fuss. Coconut aminos and bone broth pull everything together into a glossy, savory sauce that soaks right into every bite. It's the kind of weeknight skillet that smells incredible while it's cooking and tastes even better than it looks. Tree nut allergies can make navigating bold, globally inspired dishes tricky since many similar recipes lean on nut-based sauces or garnishes — this one keeps things completely clear of that territory while still delivering serious depth. Everything comes together in a single pan, which means less cleanup and more time to actually enjoy the meal. A scatter of fresh parsley at the end adds a bright, herby finish that ties the whole dish together beautifully.
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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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