Nightshade Free Beef and Sweet Potato Skillet
Warm, hearty, and deeply satisfying, this ground beef and sweet potato skillet is the kind of weeknight dinner that feels like a treat without requiring much effort. The sweet potatoes get a quick sear before joining the beef, which means they develop a little golden crust and hold their shape beautifully instead of turning to mush. Skipping tomatoes, peppers, and other common skillet staples can feel limiting, but turmeric, ginger, and Ceylon cinnamon step in with a warm, earthy depth that makes this dish anything but boring. Coconut aminos add a subtle savory-sweet note in place of soy sauce, and bone broth ties everything together into a glossy, lightly sauced finish. The whole thing comes together in one pan, which means less cleanup and more time actually enjoying dinner. Scatter some fresh parsley over the top before serving and it looks 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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