MSG Free Beef and Sweet Potato Skillet
This hearty one-pan meal brings together golden sweet potatoes, savory ground beef, and a warm blend of turmeric, ginger, and Ceylon cinnamon for a dish that feels both nourishing and deeply satisfying. Coconut aminos stand in for soy sauce, delivering that rich, umami-forward depth without any added glutamates — making this a genuinely clean option for anyone avoiding flavor enhancers. Bone broth ties everything together as it simmers, creating a lightly saucy base that soaks right into the tender sweet potato cubes. The whole thing comes together in a single skillet, which means less cleanup and more time enjoying dinner. Avoiding MSG can be tricky with store-bought sauces and seasoning blends sneaking it in under a dozen different names, but every ingredient here is straightforward and easy to verify. A scatter of fresh parsley at the end adds a little brightness that makes the finished dish 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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