ONE PAN SWEET POTATO SKILLET (GLUTEN FREE)
an easy 30-minute gluten free dinner recipe
When I was diagnosed as celiac, lactose intolerant and allergic to almonds, I had no idea what to eat. I had been doing meal kits with my roommate at the time and although some recipes were allergy friendly, I felt like I needed to be more hands on. We used to love this sweet potato taco recipe from the meal kit so instead of making it with flour tortillas, I started making this skillet version instead. This one pan sweet potato skillet has a lot of the same flavors but without any of the flour tortillas.
This sweet potato skillet recipe is a weeknight lifesaver! It is bursting with flavor. This easy weeknight dinner recipe comes together in under 30 minutes, just like my gluten free deconstructed pepper skillet, my sweet potato curry and my easy gluten free tikka masala skillet.
If you’re favorite part of this recipe is the potatoes, it’s mine too! These 20 weeknight potato recipes are ones you HAVE to add to your weekly menu!
WHY YOU’LL LOVE THIS ALLERGY FRIENDLY RECIPE
This simple sweet potato skillet is an easy weeknight skillet meal the whole family will enjoy. My husband and I love sweet potatoes and honestly I look for any excuse to add them to a meal.
An easy one pan dinner with little clean up! I hate doing dishes so this one pan recipe is ideal.
This recipe is made with simple ingredients like beef and sweet potatoes.
You can Serve this recipe for brunch or breakfast with a fried egg on top. I love an easy breakfast. I love to make this ahead of time and use the left overs for the breakfast version.
Make this recipe in advance for quick meals throughout the week.
This recipe comes together in under 30 minutes, but still packs a satisfying flavor punch.
ONE PAN SWEET POTATO SKILLET (GLUTEN FREE)
INGREDIENTS
2 large sweet potatoes peeled and cut into 1/2-inch wedges
2 tbsp olive oil
1 cup cooked black beans rinsed and drained
2 cups cooked steak cut into 1-inch pieces (any cut will work)
1/2 cup sour cream or dairy-free sour cream
1 avocado thinly sliced
1/4 cup chopped green onions
Salt and freshly ground black pepper to taste
INSTRUCTIONS
Preheat your oven to 425°F (220°C).
On a cutting board, cut the sweet potatoes into 1/2″ cubes.
In a large oven safe skillet, toss the sweet potato wedges with olive oil, salt, and pepper.
Bake the sweet potatoes for 30 minutes, flipping them halfway through cooking, until tender and slightly golden brown.
Once the sweet potatoes are cooked, remove them from the oven and reduce the heat to 375°F (190°C).
On a cutting board, cut the steak into 1″ pieces.
Add the cooked black beans and steak pieces to the sweet potato skillet. Stir to combine.
Return the skillet to the oven and bake for an additional 5 minutes, just to heat the steak and beans through.
Remove the skillet from the oven and top with sliced avocado, dollops of sour cream or dairy-free sour cream, and a sprinkle of chopped green onions.
Serve immediately and enjoy!
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