Wheat Free Beef and Sweet Potato Skillet
Warm, hearty, and packed with bold spice, this skillet dinner brings together caramelized sweet potatoes and savory ground beef in a way that feels genuinely satisfying without relying on any grain-based ingredients. Coconut aminos stand in beautifully for soy sauce, delivering that deep, umami-rich depth you'd expect from a well-seasoned one-pan meal — no wheat-based condiments needed. The combination of turmeric, ginger, and Ceylon cinnamon gives the beef a fragrant, almost exotic warmth that makes the whole kitchen smell incredible while it cooks. Bone broth ties everything together as it simmers down, helping the sweet potatoes turn completely tender while absorbing all those layered flavors. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes straight from the pan.
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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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