Allergy Friendly One-Pan Steak and Sweet Potatoes (AIP, Paleo, Nightshade Free, Low FODMAP)

My dad is from Nebraska (hi Dad!), so I grew up on meat and potatoes! I remember asking for Filet Mignon and mashed potatoes for my birthday dinner most years. My mouth is watering just thinking about it…


I found this Garlic Butter Steak and Potatoes dish the other week and knew I had to recreate an allergy friendly version. My version uses sweet potatoes and leaves out all the nightshades and high fodmap ingredients. It’s definitely similar and I can’t take all the credit, but when I made my version I knew I had to share! I love this hearty dish with a side of roasted bok choy to complete the meal.



Allergy Friendly Steak and Sweet Potatoes

Serves 3-4


2 large white and/or japanese sweet potatoes, chopped

1 lbs. flank steak or flap meat, cut into strips agains the grain

1 tbs. olive oil

3 tbs. coconut oil, divided


1/3 cup coconut aminos

1 tbs. olive oil

1 tbs. dried or fresh oregano

1 tbs. dried or fresh rosemary

1 tbs. dried or fresh thyme

1/8 tsp. salt plus more for seasoning

Mix your marinade ingredients in a bowl. Add your steak strips and make sure they are covered. Let sit at room temperature to marinate.

Steam your chopped sweet potato until just barely done.

While sweet potato is steaming, melt 1 tbs. of coconut oil with the olive oil in a large cast iron skillet or frying pan over medium high heat. Add your potatoes and stir to coat with the oil. Salt to flavor.

Make sure all the potatoes are in one layer in the pan. Let cook for about 4-5 minutes until the bottom sides begin to golden. Stir the potatoes to flip and cook on the other side until golden.

Remove the potatoes from the pan onto a plate or bowl. Turn heat down to medium.

Lay your steak strips in one layer in the pan. Cook for about 1-3 minutes until browned then flip and cook the other side until steak is almost done. Cook time will depend on how thick your strips are and how well done you like your meat.

When steak is almost done, add the leftover sauce from the marinade bowl and the potatoes back in. Stir to coat everything evenly and warm the potatoes.

Serve immediately and enjoy!



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