Chicken Free Beef and Sweet Potato Skillet
This hearty one-pan meal is exactly the kind of weeknight dinner that earns a permanent spot in your rotation. Ground beef and sweet potatoes are a natural pairing — the richness of the meat balances the natural sweetness of the potatoes in a way that feels deeply satisfying. A warm blend of turmeric, ginger, and Ceylon cinnamon gives the whole skillet an aromatic depth that smells incredible as it comes together. Coconut aminos and bone broth pull everything into a savory, lightly saucy finish without any soy or gluten concerns to navigate. The method is straightforward: sear the sweet potatoes first for a little golden color, build the beef and aromatics in the same pan, then let everything simmer together until tender and cohesive. It's a genuinely complete meal straight from the skillet, and a handful of fresh parsley on top keeps it feeling bright and fresh.
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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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