Citric Acid Free Beef and Sweet Potato Skillet
Warm, hearty, and deeply satisfying, this ground beef and sweet potato skillet is the kind of weeknight dinner that feels like a treat without requiring much effort. The sweet potatoes get a quick sear before joining the beef, so they develop a little golden color and hold their shape beautifully instead of turning to mush. Coconut aminos and bone broth bring a savory, umami-rich depth to the whole dish — no tomatoes, no vinegar, no citrus needed to make it taste complex and complete. For anyone navigating a citric acid restriction, the challenge with skillet meals is usually the sauces and seasonings hiding acidic additives in plain sight. This recipe sidesteps all of that by relying on whole-food ingredients and a spice blend of turmeric, ginger, and Ceylon cinnamon that builds real warmth and flavor without a single problematic shortcut. Ceylon cinnamon in particular is a thoughtful choice here — it's milder and sweeter than the more common cassia variety, which makes it a better fit for sensitive diets and savory applications alike. Everything comes together in one pan, the liquid absorbs into the sweet potatoes as they finish cooking, and you're left with a cohesive, saucy dish that needs nothing more than a handful of fresh parsley to feel finished.
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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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