Cajun-Spiced Grass-Fed Beef and Sweet Potato Skillet with Crispy Kale

Preheat oven to 400 deg F (200 deg C).

Toss the cubed sweet potatoes with a drizzle of oil and a generous tablespoon of Cajun seasoning. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized at the edges.

While potatoes roast, heat a large heavy-bottomed skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and crispy.

Add the diced onion and garlic to the beef, cooking until translucent and fragrant, about 5 minutes. Bloom an additional tablespoon of Cajun seasoning into the fat to toast the spices.

Fold in the torn kale and cook just until wilted and vibrant green.

Fold the roasted sweet potatoes into the skillet, tossing gently to combine all ingredients without mashing the potatoes.

Serve directly from the skillet, ensuring a mix of crispy beef bits, charred potatoes, and softened kale. Garnish with an extra dusting of Cajun seasoning or a splash of vinegar if desired.