Dairy Free Beef and Sweet Potato Skillet
Earthy sweet potatoes, savory ground beef, and a warm blend of turmeric, ginger, and Ceylon cinnamon come together in one pan for a meal that feels both nourishing and deeply satisfying. Coconut oil and coconut aminos do all the heavy lifting here, delivering richness and a subtle umami depth without a drop of butter, cream, or cheese — so there's nothing to swap or substitute. Bone broth ties everything together as the sweet potatoes finish cooking, soaking up all those spiced, savory juices until they're completely tender. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. It's the kind of weeknight meal that tastes like you put in way more effort than you did, and it reheats beautifully if you're lucky enough to have leftovers.
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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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