Pecan Free Beef and Sweet Potato Skillet
This hearty one-pan dinner brings together golden sweet potato cubes, savory ground beef, and a warm spice blend that makes the whole kitchen smell incredible. Turmeric, ginger, and Ceylon cinnamon give the dish a subtle, aromatic depth that feels anything but ordinary for a weeknight skillet meal. Coconut aminos and bone broth pull everything together into a lightly sauced, satisfying base that clings to every bite. The sweet potatoes get a quick sear first so they hold their shape and develop a little caramelized edge before finishing tender in the broth. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. Tree nut concerns are a non-issue here — the ingredient list is built entirely around whole foods, simple pantry spices, and clean cooking fats with no hidden additives to second-guess. Finish it with a scatter of fresh parsley and serve straight from the pan for a meal that 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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