Yeast Free Beef and Sweet Potato Skillet
Warm, hearty, and deeply satisfying, this one-pan dinner brings together caramelized sweet potato cubes, savory ground beef, and a fragrant blend of turmeric, ginger, and Ceylon cinnamon for a meal that feels both nourishing and exciting. The coconut aminos add a subtle umami depth without any soy or fermented ingredients, which makes this a smart pick when you're navigating a yeast-free lifestyle and need to sidestep the usual flavor shortcuts. Bone broth ties everything together as it simmers down into a rich, glossy coating that clings to every bite. One of the trickiest parts of eating yeast-free is finding recipes that still taste bold and complex — this skillet absolutely delivers on that front without relying on anything off the list. Everything cooks in a single 12-inch pan, so cleanup is minimal and the whole process is genuinely approachable even on a busy weeknight. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes straight from the skillet.
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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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