Fructose Free Beef and Sweet Potato Skillet
Sweet potato and ground beef might seem like an unlikely pairing, but this skillet dish brings them together in a way that feels deeply satisfying and genuinely crave-worthy. The sweet potatoes get a head start in the pan so they develop a little golden color before the beef and aromatics join them, which makes a real difference in the final texture. Warm spices — turmeric, ginger, and Ceylon cinnamon — coat the meat and fill the kitchen with an aroma that makes it hard to wait for dinner. Coconut aminos stand in for soy sauce here, adding a gentle savory depth without any of the fructose-heavy sweeteners or additives that can sneak into bottled condiments and sauces. Bone broth ties everything together as it simmers down, keeping the sweet potatoes tender and the whole skillet cohesive rather than dry. It's a one-pan meal that comes together with straightforward steps and no complicated techniques, which means less cleanup and more time actually eating. A handful of fresh parsley scattered over the top at the end adds a bright finish that pulls the whole dish together beautifully.
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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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