Spicy Bison Sweet Potato Skillet (Evergreen, CO)

Spicy Bison Sweet Potato Skillet

Recipe of the Week at Adams Natural MeatsSpicy Bison Sweet Potato SkilletIngredients 1 4 cup pepitas shelled pumpkin seeds2 tablespoons coconut oil2 medium sweet potatoes peeled and cut into 1 2 inch cubes1 pound ground bison2 garlic cloves minced1 large leek cleaned and sliced1 yellow bell pepper diced2-3 tabasco peppers finely chopped1 2 teaspoon ground cumin3 cups arugula roughly chopped1 3 cup chicken stocksea salt to tasteblack pepper to tasteInstructionsPlace the pepitas in a large dry cast-iron skillet and bring to medium heat. Toast stirring constantly until the the seeds are brown and fragrant about 10 minutes. Transfer the pepitas to a bowl.Return the skillet to medium high heat and add the coconut oil. Spread the sweet potatoes out in a single layer and let them cook undisturbed for 5 minutes. Stir and cook for an additional 5 minutes until the potatoes start to get tender.Add the ground bison leeks peppers garlic and cumin to the skillet. Cook until the meat is no longer pink and the vegetables are tender about 7-8 minutes.Pour in the chicken stock and add the arugula. Cook until the arugula is wilted about 4-5 minutes.Season with salt and pepper. Sprinkle the toasted pepitas on top and serve.NotesFor total perfection top with fried eggs.Courtesy of thesophisticatedcaveman