Paleo Beef and Sweet Potato Skillet

Total time45 min

Prep time15 min

Cook time30 min

Few one-pan dinners hit this hard on flavor while keeping every ingredient completely grain-free and unprocessed. Ground beef and sweet potatoes are a natural pairing — the richness of the meat balances the gentle sweetness of the potato, and together they make something genuinely satisfying. Coconut aminos stand in for soy sauce seamlessly, adding that savory depth without any legumes or gluten to worry about, while bone broth pulls the whole skillet together with a silky, nourishing finish. The warm spice blend of turmeric, ginger, and Ceylon cinnamon sounds unexpected but it works beautifully, giving the dish a subtle complexity that makes it feel far more special than the effort involved. Everything cooks in a single skillet in a logical sequence — potatoes first to get that golden edge, then aromatics, then beef, then everything reunited with the broth — so the technique is straightforward even on a busy weeknight. Fresh parsley scattered over the top at the end adds a bright pop of color and a clean herbal note that lifts the whole plate. It's the kind of meal that proves eating this way doesn't mean sacrificing comfort or flavor.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 ½ lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!