Celery Free Beef and Sweet Potato Skillet
Warm, hearty, and packed with bold flavor, this one-pan skillet brings together golden sweet potatoes, savory ground beef, and an aromatic blend of turmeric, ginger, and Ceylon cinnamon that makes the whole kitchen smell incredible. The sweet potatoes get a quick sear before being folded back in with the beef, so they hold their shape and develop a slightly caramelized edge rather than turning to mush. Coconut aminos and bone broth pull everything together into a rich, lightly saucy base that coats every bite without being heavy. For anyone navigating a celery-free lifestyle, this dish is a genuinely satisfying win — no celery seed, celery salt, or hidden vegetable blends anywhere in the ingredient list, just clean, straightforward pantry staples. The spice combination gives it a warmth that feels almost exotic but is totally approachable on a weeknight. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. Finish it with a handful of fresh parsley for a pop of color and brightness right before serving.
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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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