Nutmeg Free Beef and Sweet Potato Skillet
This hearty one-pan dinner brings together ground beef and tender sweet potato cubes in a warmly spiced sauce that feels both nourishing and deeply satisfying. The combination of turmeric, ginger, and Ceylon cinnamon gives the dish a fragrant, slightly exotic quality without leaning on any of the usual warming spices that can sneak into blended seasoning mixes. Coconut aminos and bone broth create a savory, lightly umami-rich base that ties everything together as it simmers down into the sweet potatoes. For anyone navigating spice sensitivities, this recipe is refreshingly straightforward — every ingredient is listed clearly, and the flavor comes entirely from whole, single-source spices you can verify yourself. The method is simple enough for a weeknight but satisfying enough to feel like a proper meal, with the sweet potatoes soaking up all that seasoned broth as they finish cooking. A scatter of fresh parsley at the end adds a bright, herby note that lifts the whole dish. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner.
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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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