Paraben Free Beef and Sweet Potato Skillet
This hearty one-pan meal brings together golden sweet potato cubes, savory ground beef, and a warm blend of turmeric, ginger, and Ceylon cinnamon for a dish that feels both nourishing and deeply satisfying. Every ingredient here is straightforward and whole — coconut oil, bone broth, coconut aminos, and fresh aromatics — so you're not navigating a minefield of synthetic preservatives or hidden additives that show up in so many packaged sauces and seasonings. That matters a lot when you're keeping your kitchen genuinely clean, because even "simple" skillet meals can sneak in problematic preservatives through condiments or broth. Coconut aminos steps in beautifully as a soy sauce alternative, adding a subtle savory depth without anything artificial in tow. The method is straightforward: sear the sweet potatoes first for a little caramelized edge, build the aromatics, brown the beef, then let everything simmer together in broth until the flavors meld and the potatoes turn completely tender. It all comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. A handful of fresh parsley over the top at the end keeps things bright and pulls the whole dish together.
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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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