This hearty one-pan dinner brings together golden sweet potatoes, savory ground beef, and a warm spice blend that makes the whole kitchen smell incredible. The combination of turmeric, ginger, and Ceylon cinnamon gives the dish a subtle depth that feels almost exotic without being fussy or complicated. Coconut aminos and bone broth pull everything together into a glossy, lightly sauced skillet that's satisfying without being heavy. Every single ingredient here is naturally free from rye and rye derivatives — no grains of any kind, no hidden fillers, just whole-food staples you can feel good about. That matters more than it might seem, since rye can sneak into sauces, broths, and seasoning blends in ways that are easy to miss at the store. Cooking this from scratch means you stay in control of every component, from the coconut oil used to sear the potatoes to the broth you pour in at the end. Finish it with a handful of fresh parsley straight from the skillet and dinner is done.
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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.
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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