Emulsifier Free Beef and Sweet Potato Skillet
This hearty one-pan dinner brings together golden sweet potato cubes, savory ground beef, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon for a meal that feels both nourishing and deeply satisfying. Every ingredient here is whole and straightforward — no hidden additives, no processed sauces, no emulsifiers lurking in a store-bought seasoning packet. Coconut aminos and bone broth do the heavy lifting on flavor, creating a rich, lightly glossy sauce that coats the beef and sweet potatoes beautifully without any of the stabilizers or lecithins you'd typically find in conventional condiments. The sweet potatoes get a head start in the skillet so they develop a little golden color before finishing tender in the broth, which means you get real texture and depth rather than a mushy one-pot situation. Coconut oil keeps the cooking fat clean and simple, and the whole thing comes together in a single skillet, which makes cleanup genuinely painless. A scatter of fresh parsley at the end brightens everything up and makes it look like you put in way more effort than you did. It's the kind of weeknight dinner that tastes like it took all afternoon.
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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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