Citrus Free Beef and Sweet Potato Skillet
Warm, hearty, and deeply satisfying, this one-pan skillet brings together caramelized sweet potatoes, savory 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 or citrus-based sauces sneaking in, and the bone broth ties everything together into a rich, cohesive dish. For anyone navigating citrus sensitivities, this kind of recipe is genuinely hard to find — so many skillet dinners rely on a squeeze of lemon or orange zest to "brighten" the flavors, but this one builds complexity entirely through spice and technique. Every ingredient here is naturally free of citrus, so there's no swapping or substituting required. The sweet potatoes get a proper sear before being folded back in, which means they hold their shape and develop a little golden crust rather than turning to mush. A handful of fresh parsley at the end adds a pop of color and freshness without any acidic notes. This is the kind of weeknight dinner that comes together in a single skillet and genuinely earns a spot in the regular rotation.
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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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