Buffalo and Sweet Potatoes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 130.4
  • Total Fat: 1.2 g
  • Cholesterol: 34.6 mg
  • Sodium: 64.8 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 16.7 g

View full nutritional breakdown of Buffalo and Sweet Potatoes calories by ingredient
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Found on the 6 week body makeover recipe exchange Found on the 6 week body makeover recipe exchange
Number of Servings: 8


    ¼ cup of red wine
    1 teaspoon granulated garlic
    pinch cumin
    pinch oregano
    pinch pepper
    1 teaspoon dehydrated onions

    1 lb lean ground bison
    1½ to 2 (depending on size) sweet potatoes with skin, cut in large chunks
    ½ red bell pepper, chopped
    ½ green bell pepper, chopped
    ½ (8oz) can no salt added tomato sauce
    1 onion, chopped
    5-6 cloves of garlic, minced
    ¼ cup of red wine (Not cooking wine. Cooking wine is loaded with sodium.)
    pinch pepper, or more to taste
    pinch cumin, or more to taste
    pinch oregano, or more to taste
    pinch basil, or more to taste
    1 bay leaf
    ¼ - ½ cup no salt added chicken or beef broth (if sauce is too dry)


Combine all ingredients for marinade and work into the meat. Let sit for 1-2 hours in fridge.

Remove bison from fridge and let sit at room temperature for about 15 minutes. Meanwhile, chop all ingredients. Brown bison on med-high heat. Add little broth if too dry. Remove bison from pan and let sit for a few minutes. Add to hot pan all ingredients except potatoes, meat, and saffron. Lower heat to medium, and sauté sauce until onions are clear. Add potatoes and meat and stir making sure potatoes are covered with the sauce. If sauce is too dry add some broth or a little more tomato sauce. Cook on medium heat until meat is cooked and potatoes have softened a little bit. Cover and simmer on low until potatoes are soft. Add fresh ground pepper if spicier dish is desired.

Number of Servings: 8

Recipe submitted by SparkPeople user SAPPHIREWINDS.

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