Eggless Beef and Sweet Potato Skillet
Warm, savory, and deeply satisfying, this one-pan skillet brings together caramelized sweet potatoes and seasoned ground beef in a way that feels both nourishing and genuinely craveable. The combination of turmeric, ginger, and Ceylon cinnamon gives the whole dish a subtle warmth that makes it taste far more complex than the ingredient list suggests. Coconut aminos and bone broth pull everything together into a glossy, lightly sauced base that coats every bite without being heavy. Everything here is naturally free of eggs — no binders, no coatings, no hidden ingredients to second-guess — so it works beautifully for anyone navigating that restriction without requiring any substitutions or workarounds. The sweet potatoes get their own head start in the skillet so they develop a little golden color before finishing tender in the broth, which is a small step that makes a big difference in texture. It all comes together in a single pan, which means less cleanup and more time enjoying a bowl topped with a handful of fresh parsley.
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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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