Seed Oil Free Beef and Sweet Potato Skillet
Cooking with coconut oil instead of refined vegetable or canola oil makes all the difference here, and every ingredient in this skillet is chosen with that same intentionality. Ground beef and sweet potatoes come together in one pan with warming spices — turmeric, ginger, and a touch of Ceylon cinnamon — that make the whole kitchen smell incredible. Coconut aminos add a subtle savory depth in place of soy sauce, and bone broth helps everything braise into a cohesive, satisfying meal. The sweet potatoes get golden and caramelized before they're folded back in, so they hold their shape while soaking up all that spiced, savory liquid. It's the kind of weeknight dinner that feels hearty and nourishing without being heavy, and the single-skillet method means cleanup is minimal. A scatter of fresh parsley at the end brightens the whole dish and makes it look 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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