Shellfish Free Beef and Sweet Potato Skillet
Warm, earthy, and deeply satisfying, this one-pan skillet brings together golden sweet potatoes and savory ground beef in a way that feels both nourishing and genuinely craveable. The spice blend — turmeric, ginger, and Ceylon cinnamon — gives the whole dish a subtle warmth without overwhelming heat, while coconut aminos add a gentle umami depth that ties everything together. Bone broth helps the sweet potatoes finish cooking until perfectly tender, soaking up all those fragrant pan juices along the way. Every single ingredient here is naturally free from shellfish, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. Coconut oil keeps the beef from sticking and adds a faint richness that plays beautifully against the sweetness of the potatoes. A handful of fresh parsley scattered over the top at the end brightens the whole dish and makes it look as good as it tastes. It's the kind of weeknight dinner that comes together in one skillet and disappears just as fast.
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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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