Gelatin Free Beef and Sweet Potato Skillet
This hearty one-pan meal brings together golden sweet potato cubes, savory ground beef, and a warming blend of turmeric, ginger, and Ceylon cinnamon for a dish that feels both nourishing and deeply satisfying. The sweet potatoes get a head start in the skillet so they develop a lightly caramelized exterior before finishing tender in a splash of bone broth and coconut aminos — that combination creates a rich, glossy sauce without any thickening agents or additives to worry about. For anyone navigating a gelatin-free lifestyle, packaged sauces and seasoning blends can be a minefield of hidden ingredients, but every component here is straightforward and easy to verify. Coconut aminos bring a subtle umami depth in place of conventional soy sauce, and the bone broth ties everything together with body and flavor that feels far more complex than the ingredient list suggests. The whole thing comes together in a single skillet, which means less cleanup and more time to enjoy a genuinely satisfying dinner. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes.
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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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