Bison Sausage Stuffed Sweet Potato

Bison Sausage Stuffed Sweet Potato

Background

In this episode, Indigenous Chef Flora Deacon works with a traditional food near and dear to her heart, bison. This traditional food is a significant source of protein and is low in fat and sodium. Did you know there is a wood bison restoration program in Alaska? The Alaska Department of Fish and Game and Alaska Wildlife Conservation Center (AWCC) have collaborated on a project to return wood bison to their native-range in Central-Alaska. To learn more about the history of wood bison in Alaska and this project check out

How to make Bison Sausage Stuffed Sweet Potato

Ingredients

Bison Sausage Stuffed Sweet Potato

  • 2 medium sweet potatoes, washed and dried

  • 1 Tablespoon olive oil

  • 1 sweet onion, small dice

  • 1 red bell pepper, small dice

  • 2 stalks celery, small dice

  • Salt and pepper to taste

  • 1 to 2 teaspoons fresh thyme, chopped or 1鈦�2 teaspoon dried

  • 3 cloves garlic, minced or 3鈦�4 teaspoon garlic powder

  • 1 pound ground bison sausage

  • 2 cups kale, torn or chopped or fresh spinach, chard, turnip/kohlrabi tops

  • 3鈦�4 cup parmesan cheese, grated or dairy-free, divided

Preparation Instructions

Bison Sausage Stuffed Sweet Potato

  1. Preheat oven to 400 degrees Fahrenheit
  2. Line a baking pan with parchment paper.
  3. Slice sweet potatoes lengthwise in half, brush with olive oil and place cut side down on parchment lined pan.
  4. Roast sweet potatoes for 30 minutes or until they are fork tender.
  5. While potatoes are baking, make the sausage filling/topping. Over medium heat, place 1 Tablespoon olive oil in a non-stick skillet.
  6. Add the onion, bell pepper and celery to the skillet. Saut茅 until the onion is soft and translucent, about 3 to 5 minutes. Season with salt and pepper.
  7. Stir in the thyme, garlic and bison sausage. Continue to saut茅 for another 8 minutes or until the sausage is fully cooked.
  8. Place torn or chopped kale on top of the sausage mixture and cover the skillet to steam for 1 to 2 minutes.
  9. Stir and re-cover to continue steaming the kale, if necessary. Once the kale is wilted, stir in half the parmesan cheese and remove the skillet from heat.
  10. Once the sweet potatoes are done roasting, remove them from the oven and turn on the broiler.
  11. Flip the sweet potatoes over. Cut each half lengthwise (not all the way through) into four pieces.
  12. Divide the bison sausage mixture over the top of potatoes and sprinkle on the remaining cheese.
  13. Broil 2 to 3 minutes or until the cheese is melted. Serve immediately.

 


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