Ground Bison Sweet Potato Skillet

1. Prep your ingredients. Dice the onion and bell pepper. Mince the garlic. Peel and dice the sweet potatoes into 1/2-inch cubes so they cook evenly (bigger cubes = longer cook time).

   

2. Brown the bison fast (but do not finish it yet). Heat a large skillet over medium-high heat. Add olive oil, then add the ground bison and 1/2 teaspoon salt. Press it into an even layer and let it sear for about 2 minutes, then break it up and cook until mostly browned, 3 to 4 minutes more.

   Transfer bison to a plate. Leave the browned bits in the pan. It will finish cooking later so it stays juicy.

   

3. Sauté the veggies. Reduce heat to medium. If the pan looks dry, add a small drizzle of oil. Add onion and bell pepper and cook until softened, 4 to 5 minutes. Stir in garlic and tomato paste and cook for 30 seconds, just until fragrant.

   

4. Bloom the spices. Add chili powder, cumin, smoked paprika, oregano, black pepper, and the remaining 1/2 teaspoon salt. Stir for 20 to 30 seconds so the spices wake up.

5. Cook the sweet potatoes. Add diced sweet potatoes and broth. Scrape up any browned bits from the bottom. Cover and cook, stirring once or twice, until sweet potatoes are tender, 10 to 12 minutes.

   Doneness cue: a knife should slide into a sweet potato cube easily. If the pan dries out before the potatoes are tender, add a splash more broth or water.

   

6. Add beans and finish the bison. Stir in black beans, then return the bison to the skillet. Cook 2 to 3 minutes, just until everything is hot and the bison is cooked through.

   Food safety note: ground bison should reach 160°F (71°C).

7. Optional cheese moment. Sprinkle cheese over the top, cover for 1 to 2 minutes to melt, then turn off the heat.

   

8. Make the lime crema. In a small bowl, stir together sour cream (or yogurt), lime juice, and salt. Add water 1 tablespoon at a time until thin enough to drizzle.

   

9. Finish and serve. Off heat, stir in lime zest, a squeeze of lime juice, and cilantro. Serve hot with a big drizzle of lime crema and extra cilantro. I love this with tortilla chips, warm tortillas, or over rice.

   If your limes are on the small side, grab a second lime so you have enough juice for the crema and a bright finish.

   

Taste as you go tip: Bison is lean and the seasoning can vary by brand. Taste at the end and adjust with a pinch of salt or an extra squeeze of lime to brighten everything up.