High Fructose Corn Syrup Free Beef and Sweet Potato Skillet
This hearty one-pan meal brings together golden sweet potato cubes, savory ground beef, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon for something that feels genuinely nourishing without being fussy. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. Avoiding high fructose corn syrup can be trickier than it sounds — it hides in everything from bottled sauces to store-bought broths — but every ingredient here is straightforward and easy to vet at the grocery store. Coconut aminos stand in for soy sauce and bring a subtle, savory-sweet depth without any of the processed sweeteners that sneak into conventional condiments. The bone broth ties everything together as it simmers down, helping the sweet potatoes turn completely tender while the spices bloom into something rich and fragrant. A scatter of fresh parsley at the end adds a little brightness that makes the whole skillet look as good as it tastes. It's the kind of weeknight dinner that earns a permanent spot in the rotation.
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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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