45+ Flavorful Friday Diabetic Sweet Potato Recipes to Try

Sweet potatoes are a fantastic choice for those looking to maintain a balanced diet while managing diabetes.

Packed with fiber, vitamins, and antioxidants, they offer a satisfying alternative to many starchy foods.

This blog post will guide you through over 45 mouth-watering diabetic-friendly sweet potato recipes perfect for a Friday meal.

Whether you’re looking for savory dishes or sweet treats, these recipes are low in sugar, high in nutrients, and will keep you feeling satisfied and energized.

Let’s dive into these scrumptious, diabetes-friendly dishes that will make your Friday nights even more special!

45+ Flavorful Friday Diabetic Sweet Potato Recipes to Try

Managing diabetes doesn’t mean sacrificing flavor or variety in your meals.

With these 45+ diabetic sweet potato recipes, you can enjoy a wide range of tasty, healthy dishes that will complement your lifestyle and help you feel your best.

From roasted to mashed, baked to soups, sweet potatoes can be the star of any Friday dinner.

So, next time you’re planning a weekend meal, reach for sweet potatoes and transform your dining experience with these delicious, diabetic-friendly recipes.

Enjoy every bite, and feel confident knowing you’re nourishing your body with every dish!

Keto Sweet Potato Hash with Avocado and Eggs

This keto-friendly sweet potato hash is an ideal low-carb lunch. The sweet potato is roasted to perfection and combined with healthy fats from avocado and protein-packed eggs. With a perfect balance of flavors and textures, this dish is filling, delicious, and perfect for those following a ketogenic diet.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1/4 cup red onion, diced
• 1/2 bell pepper, diced
• 2 large eggs
• 1 ripe avocado, sliced
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potato with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 20-25 minutes, or until tender.
3. While the sweet potato is roasting, heat a pan over medium heat and sauté the red onion and bell pepper for about 3-4 minutes, until softened.
4. Once the sweet potato is roasted, add it to the pan with the onion and pepper mixture. Stir to combine and cook for an additional 2 minutes.
5. In a separate pan, fry the eggs to your desired doneness.
6. Serve the hash with the fried eggs on top, garnished with fresh cilantro and sliced avocado.

This sweet potato hash combines a nutritious blend of flavors and textures, making it a satisfying low-carb lunch option. It’s a perfect choice for those looking for a keto-friendly, flavorful meal that won’t derail their diet. The creamy avocado adds healthy fats, while the eggs provide a good source of protein, keeping you full and energized throughout the day.

Sweet Potato and Chicken Lettuce Wraps

These sweet potato and chicken lettuce wraps are a delightful low-carb lunch idea for those on a keto diet. The sweet potato adds a slight sweetness, while the chicken provides lean protein. Wrapped in crisp lettuce, these wraps make a great alternative to high-carb tortillas, offering a fresh, healthy, and satisfying meal.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 2 chicken breasts, cooked and shredded
• 1 tablespoon lime juice
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 12 large lettuce leaves (such as Romaine or Butterhead)
• Salt and pepper, to taste

Instructions:

1. Boil the cubed sweet potato in a pot of salted water for 10-12 minutes, until soft. Drain and set aside.
2. In a large pan, heat the olive oil and sauté the onion until soft, about 3 minutes.
3. Add the shredded chicken to the pan along with the boiled sweet potato, lime juice, salt, and pepper. Mix until well combined and heated through.
4. Lay out the lettuce leaves and fill them with the chicken-sweet potato mixture.
5. Garnish with chopped cilantro before serving.

These lettuce wraps are a perfect balance of light and filling, offering a low-carb, high-protein lunch. The combination of sweet potatoes and chicken is not only nutritious but also packed with flavor. These wraps are an excellent way to enjoy the taste of a traditional taco without the carbs, making them a go-to meal for anyone following a ketogenic or low-carb lifestyle.

roasted Sweet Potato and Bacon Salad

This roasted sweet potato and bacon salad is a delicious low-carb option that’s perfect for a keto lunch. The sweet potatoes are roasted until crispy and combined with crispy bacon, creating a savory-sweet contrast that’s hard to resist. With a fresh salad base and a tangy dressing, this dish is both satisfying and refreshing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 slices of bacon, cooked and crumbled
• 4 cups mixed salad greens
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway through, until crispy.
3. While the sweet potatoes are roasting, cook the bacon in a pan until crispy. Remove from the pan, crumble, and set aside.
4. In a large bowl, toss the salad greens with red onion and a drizzle of apple cider vinegar.
5. Once the sweet potatoes are roasted, let them cool slightly, then add them to the salad. Top with crumbled bacon.
6. Toss the salad gently and serve.

This roasted sweet potato and bacon salad combines a beautiful array of textures and flavors, from the creamy sweetness of the potatoes to the crispy saltiness of the bacon. The apple cider vinegar adds a tangy touch, balancing the richness of the dish. This salad is an ideal keto lunch that delivers on both flavor and nutrition, while keeping the carbs low and the satisfaction high.

Sweet Potato and Zucchini Frittata

This Sweet Potato and Zucchini Frittata is an excellent low-carb lunch option for anyone on a keto diet. The combination of sweet potato and zucchini creates a delicious, hearty base, while eggs provide protein to keep you full. It’s easy to prepare and perfect for meal prep, making it a go-to option for a nutritious keto meal.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 small zucchini, sliced
• 6 large eggs
• 1 tablespoon olive oil
• 1/4 cup grated cheese (cheddar or mozzarella)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the diced sweet potato and cook for about 8-10 minutes until softened and slightly browned.
3. Add the zucchini to the pan and cook for another 3-4 minutes, until softened.
4. In a separate bowl, whisk together the eggs, salt, pepper, and grated cheese.
5. Pour the egg mixture over the sweet potato and zucchini, ensuring it covers the vegetables evenly.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the frittata is golden on top.
7. Garnish with fresh parsley before serving.

This Sweet Potato and Zucchini Frittata is a savory and satisfying low-carb dish that’s perfect for lunch. It’s packed with healthy vegetables and protein, making it both filling and nutritious. The eggs create a rich texture while the sweet potatoes and zucchini add a fresh, slightly sweet flavor. This dish is easy to make and can be enjoyed hot or cold, making it a great option for meal prepping.

Sweet Potato and Salmon Salad

This Sweet Potato and Salmon Salad is a vibrant, healthy, and delicious keto lunch option. The sweet potatoes are roasted until crisp, while the salmon provides a rich, flavorful protein. Paired with a zesty lemon-dijon dressing and mixed greens, this salad is an easy, nutrient-dense meal that’s perfect for any occasion.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 salmon fillets
• 4 cups mixed greens
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly crispy.
3. While the sweet potatoes are roasting, season the salmon fillets with salt and pepper. Heat a pan over medium heat and cook the salmon for about 3-4 minutes per side, or until cooked through.
4. In a large bowl, combine the mixed greens, red onion, and roasted sweet potatoes.
5. For the dressing, whisk together lemon juice, Dijon mustard, salt, and pepper. Drizzle the dressing over the salad.
6. Flake the cooked salmon and add it to the salad. Toss gently to combine.

This Sweet Potato and Salmon Salad is a satisfying keto meal that’s as colorful as it is delicious. The roasted sweet potatoes add a natural sweetness, while the salmon brings a rich, savory flavor that pairs perfectly with the zesty dressing. The mixed greens add a refreshing crunch, making this salad an ideal choice for anyone looking for a light yet fulfilling lunch.

Sweet Potato and Shrimp Stir-Fry

This Sweet Potato and Shrimp Stir-Fry is a flavorful, quick, and easy keto lunch option. Sweet potatoes are stir-fried with shrimp, vegetables, and a tangy soy-based sauce, making it a savory and satisfying dish. It’s low in carbs but high in protein and healthy fats, making it a great meal for those following a keto diet.

Ingredients:

• 1 medium sweet potato, peeled and julienned
• 1/2 pound shrimp, peeled and deveined
• 1/2 bell pepper, thinly sliced
• 1/4 cup onion, sliced
• 1 tablespoon olive oil
• 2 tablespoons coconut aminos (or soy sauce)
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions:

1. Heat olive oil in a large pan or wok over medium-high heat.
2. Add the sweet potato noodles to the pan and cook for 5-6 minutes, stirring frequently, until they soften.
3. Add the shrimp to the pan and cook for about 3 minutes, until they turn pink and are cooked through.
4. Add the bell pepper, onion, coconut aminos, sesame oil, garlic powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes, until the vegetables are tender.
5. Garnish with sesame seeds before serving.

This Sweet Potato and Shrimp Stir-Fry is a savory, satisfying low-carb lunch that packs in plenty of flavor. The sweet potato noodles provide a great substitute for traditional noodles, while the shrimp adds a rich source of protein. The combination of sesame oil and coconut aminos brings a deep, umami flavor to the dish, making it a perfect keto-friendly option that’s both quick and delicious.

Sweet Potato and Turkey Meatball Skillet

This Sweet Potato and Turkey Meatball Skillet is a hearty and low-carb meal packed with protein and healthy vegetables. The turkey meatballs are seasoned to perfection and served alongside roasted sweet potatoes, making it a filling, flavorful, and keto-friendly dish. It’s simple to prepare and perfect for a satisfying lunch or dinner.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 pound ground turkey
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potato with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
3. In a large bowl, mix the ground turkey, Parmesan cheese, egg, oregano, garlic powder, salt, and pepper. Form into meatballs, about 1.5 inches in diameter.
4. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for about 4-5 minutes on each side until browned and cooked through.
5. Once the sweet potatoes are roasted, add them to the skillet with the meatballs and toss gently to combine.
6. Garnish with fresh parsley before serving.

This Sweet Potato and Turkey Meatball Skillet is a delicious and filling keto lunch that combines savory meatballs with the natural sweetness of roasted sweet potatoes. It’s a perfect balance of protein, healthy fats, and low-carb vegetables. This meal is not only satisfying but also easy to prepare, making it a go-to choice for a hearty lunch or dinner without compromising your keto diet.

Sweet Potato and Bacon Egg Cups

Sweet Potato and Bacon Egg Cups are a creative and fun way to enjoy a low-carb, keto-friendly meal. These egg cups are baked in a sweet potato base and filled with crispy bacon, providing a great combination of flavors and textures. Perfect for meal prepping, these egg cups make a delicious, easy-to-make breakfast or lunch.

ingredients:

• 2 medium sweet potatoes, peeled and grated
• 4 large eggs
• 4 slices of bacon, cooked and crumbled
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan and sauté the grated sweet potatoes for about 5-7 minutes until they soften. Season with salt and pepper.
3. Grease a muffin tin with cooking spray or oil.
4. Place a spoonful of sautéed sweet potatoes into each muffin cup, pressing them down to form a base.
5. Crack an egg into each muffin cup on top of the sweet potatoes. Sprinkle with crumbled bacon and season with salt and pepper.
6. Bake for 15-20 minutes, or until the eggs are cooked to your liking.
7. Garnish with fresh chives before serving.

These Sweet Potato and Bacon Egg Cups are a delicious and nutritious way to incorporate sweet potatoes into your keto lunch. The combination of sweet potato, crispy bacon, and eggs is simple yet satisfying. Whether you make them ahead of time for meal prep or enjoy them fresh, these egg cups are an easy, portable, and protein-packed option to keep you full and satisfied.

sweet Potato and Beef Stir-Fry

This Sweet Potato and Beef Stir-Fry is a quick and flavorful keto-friendly meal that combines tender beef with crispy sweet potatoes and vegetables. It’s a savory stir-fry that’s full of rich flavors, healthy fats, and lean protein, making it an excellent option for a low-carb lunch. It’s quick to make and perfect for busy days.

Ingredients:

• 1 medium sweet potato, peeled and sliced thinly
• 1/2 pound beef (such as flank steak or sirloin), thinly sliced
• 1/2 bell pepper, thinly sliced
• 1/4 cup onion, sliced
• 2 tablespoons soy sauce (or coconut aminos)
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• 1 garlic clove, minced
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sweet potato slices and cook for about 5 minutes, stirring occasionally, until they start to soften.
2. Add the beef to the skillet and cook for another 3-4 minutes until browned and cooked through.
3. Add the bell pepper, onion, ginger, and garlic to the pan. Stir-fry for another 2 minutes until the vegetables are tender.
4. Pour the soy sauce and sesame oil over the stir-fry, and toss to combine. Cook for another 2 minutes to allow the flavors to meld together.
5. Season with salt and pepper to taste and garnish with sesame seeds.

This Sweet Potato and Beef Stir-Fry is a perfect balance of savory and slightly sweet flavors, making it a satisfying keto lunch. The sweet potatoes add texture and sweetness, while the beef provides a rich source of protein. The sesame oil and soy sauce bring an umami kick to the dish, and the stir-fried vegetables add freshness. This quick and easy meal will keep you fueled and on track with your keto goals.t also high in protein and full of flavor, ensuring that your meals are satisfying and nutritious while still being keto-friendly.

Sweet Potato and Spinach Stuffed Chicken Breast

This Sweet Potato and Spinach Stuffed Chicken Breast is a delicious, low-carb, keto-friendly lunch that combines tender chicken breast with a savory sweet potato and spinach filling. The sweet potato adds a slight sweetness, while the spinach brings in a refreshing, earthy flavor. This dish is hearty, flavorful, and makes for an impressive yet easy-to-make meal.

Ingredients:

• 2 chicken breasts
• 1 medium sweet potato, peeled and mashed
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 1/4 cup grated cheese (optional)
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat and sauté the spinach until wilted, about 2-3 minutes. Set aside.
3. Boil or microwave the sweet potato until tender, then mash it with salt, pepper, and garlic powder.
4. Butterfly the chicken breasts by cutting horizontally through the thick part, creating a pocket.
5. Stuff the chicken breasts with the mashed sweet potato and sautéed spinach mixture, and if desired, sprinkle grated cheese inside.
6. Season the chicken with paprika, salt, and pepper.
7. In a large oven-safe skillet, heat a little olive oil and sear the chicken breasts for 2-3 minutes per side until golden.
8. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.

This Sweet Potato and Spinach Stuffed Chicken Breast is a perfect keto lunch for anyone looking for a filling and nutrient-dense meal. The combination of sweet potato and spinach gives a wonderful contrast to the tender, juicy chicken, while the seasoning enhances the flavors. It’s a healthy, satisfying, and beautiful dish that’s sure to impress anyone at the table.

Sweet Potato and Kale Salad with Lemon Dressing

This Sweet Potato and Kale Salad is a refreshing and vibrant low-carb option that combines roasted sweet potatoes with kale, a hearty green full of vitamins. The lemon dressing adds a tangy zest, complementing the natural sweetness of the sweet potatoes. This salad is a perfect side dish or a light lunch for anyone following a keto diet.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1/4 cup toasted sunflower seeds (optional)
• 1/4 cup feta cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes, flipping halfway through.
3. While the sweet potatoes are roasting, prepare the kale by massaging it with a little olive oil, salt, and pepper to soften the leaves.
4. For the dressing, whisk together lemon juice, Dijon mustard, salt, and pepper.
5. Once the sweet potatoes are roasted, allow them to cool slightly, then add them to the kale.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Garnish with toasted sunflower seeds and crumbled feta cheese if desired.

This Sweet Potato and Kale Salad is a great low-carb lunch option that provides both texture and nutrients. The roasted sweet potatoes add a subtle sweetness, while the kale adds fiber and a touch of earthiness. The lemon dressing brings a fresh and zesty flavor, making this salad both delicious and refreshing. It’s perfect as a side dish or a light lunch to keep you energized and on track with your keto lifestyle.

Sweet Potato and Sausage Skillet

This Sweet Potato and Sausage Skillet is a savory, satisfying keto-friendly meal that’s packed with flavor and easy to prepare. The sweet potatoes are sautéed with flavorful sausage and vegetables, making it a perfect low-carb lunch or dinner. The combination of sausage and sweet potato creates a hearty dish that will keep you full for hours.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 2 sausages (keto-friendly variety, such as Italian sausage)
• 1/2 onion, diced
• 1 bell pepper, diced
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
3. Remove the sausage from its casing and crumble it into the skillet. Cook for another 5-6 minutes, until the sausage is browned.
4. Add the onion and bell pepper to the skillet and cook for an additional 3-4 minutes until softened.
5. Sprinkle the mixture with paprika, garlic powder, salt, and pepper, and stir to combine.
6. Continue cooking for another 3-4 minutes, allowing the flavors to meld together.
7. Garnish with fresh parsley before serving.

This Sweet Potato and Sausage Skillet is a flavorful and hearty keto meal that combines the richness of sausage with the sweetness of roasted sweet potatoes. It’s a comforting, filling dish that’s perfect for lunch or dinner. The bell peppers and onions add color and texture, while the seasoning ties the dish together. It’s a one-pan wonder that’s both easy to make and satisfying to eat, keeping you on track with your low-carb lifestyle.

Sweet Potato and Chicken Coconut Curry

This Sweet Potato and Chicken Coconut Curry is a flavorful, aromatic dish that combines tender chicken with sweet potatoes in a rich, creamy coconut milk base. The curry’s spices provide a perfect balance of heat and warmth, while the sweet potatoes add a subtle sweetness that complements the savory chicken. This dish is perfect for a filling keto lunch, packed with protein, healthy fats, and nutrients.

Ingredients:

• 2 chicken breasts, cubed
• 1 medium sweet potato, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 tablespoon coconut oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon ginger, grated
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat.
2. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the cubed chicken breasts and cook for 5-7 minutes, until browned on all sides.
4. Stir in the curry powder, turmeric, cumin, and grated ginger, cooking for another minute until fragrant.
5. Add the cubed sweet potatoes and coconut milk. Stir to combine and bring to a simmer.
6. Cover the skillet and cook for 15-20 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

This Sweet Potato and Chicken Coconut Curry is a comforting, rich dish that’s perfect for a keto lunch. The coconut milk provides a creamy base, while the combination of spices gives the curry a warm, slightly spicy flavor. The sweet potatoes add a natural sweetness that balances the heat from the spices, making this dish a satisfying and nutrient-dense meal.

Sweet Potato and Avocado Chicken Salad

This Sweet Potato and Avocado Chicken Salad is a refreshing and filling low-carb lunch option. Roasted sweet potatoes, creamy avocado, and grilled chicken come together in a vibrant salad with a tangy dressing. It’s a great way to enjoy a variety of textures and flavors, while keeping your meal light yet satisfying.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 1 medium sweet potato, peeled and cubed
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey (optional for sweetness)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, flipping halfway through.
3. In a large bowl, combine the grilled chicken, roasted sweet potatoes, avocado, and red onion.
4. In a small bowl, whisk together lime juice, honey (if using), olive oil, salt, and pepper for the dressing.
5. Pour the dressing over the salad and toss gently to combine.
6. Garnish with fresh cilantro before serving.

This Sweet Potato and Avocado Chicken Salad is a perfect keto lunch that’s both refreshing and filling. The creamy avocado adds richness, while the roasted sweet potatoes provide a subtle sweetness. The grilled chicken gives the salad a hearty protein boost, and the tangy lime dressing brings everything together. It’s a light but satisfying option that’s perfect for meal prepping.

Sweet Potato and Broccoli Beef Stir-Fry

This Sweet Potato and Broccoli Beef Stir-Fry is a quick and flavorful keto-friendly meal that combines tender beef with sweet potatoes and broccoli in a savory stir-fry sauce. It’s a delicious, nutrient-packed dish that’s perfect for lunch and helps keep you full and energized throughout the day.

Ingredients:

• 1 medium sweet potato, peeled and sliced into thin rounds
• 1/2 pound beef (such as flank steak), thinly sliced
• 1 cup broccoli florets
• 2 tablespoons soy sauce (or coconut aminos)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 tablespoon grated ginger
• Salt and pepper, to taste
• Sesame seeds, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sweet potato slices and cook for 5-6 minutes, stirring occasionally, until they begin to soften.
3. Add the sliced beef to the skillet and cook for another 4-5 minutes until browned and cooked through.
4. Add the broccoli florets, garlic, and ginger to the pan. Stir-fry for 2-3 minutes, until the broccoli is tender and bright green.
5. Drizzle the soy sauce and sesame oil over the stir-fry and toss to coat.
6. Season with salt and pepper to taste.
   This Sweet Potato and Broccoli Beef Stir-Fry is a perfect keto lunch option that’s both savory and satisfying. The sweet potatoes provide a natural sweetness, while the beef is tender and flavorful. The broccoli adds crunch and nutrition, and the ginger and sesame oil give the dish an aromatic depth of flavor. It’s a quick, easy meal that’s perfect for busy days while still being keto-friendly.

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Note: More recipes are coming soon