Sweet potato steaks

Name: Sweet potato steaks
Prep time: 10 min
Cook time: 1 h
Yield: 2 serving
Ingredients: 1 gigantic sweet potato - to cut 2 x “steaks”; 2 - 3 tsp olive oil; 1 1/2 tsp smoked paprika; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/4 tsp cumin powder; 1/2 tsp cooking/kosher salt; 1/4 tsp black pepper; 1 cup PLAIN yogurt; 2 1/2 tbsp Tahini; 1 1/2 tbsp lemon juice; 1 garlic clove; 1/2 tsp cooking/kosher salt; 2 tbsp extra virgin olive oil; 3 garlic cloves; 1 1/2 tbsp eschallot; 1 tbsp Red Cayenne Pepper; 1 tbsp green cayenne pepper; 1 tbsp white sesame seeds; 2 tbsp pine nuts; 2 tbsp coriander/cilantro leaves; Pinch of sumac; Pita or lebanese bread

User Reviews

5.0

75 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Servings
2
Calories
682 kcal
Course
Side Dish, Main Course
Cuisine
Middle Eastern

Sweet potato steaks

Kai Walton

Report

Recipe video above. I know the ingredients looks exorbitantly long for something I describe as "an easy way to turn sweet potatoes into a really tasty meaty dinner"! But actually, it is very straight forward. Thick slices of sweet potato roasted with a simple spice mix, then served on a bed of tahini yogurt topped with a glitter of garlic-sesame-chilli and pine nuts. It's a fabulous flavour combination!Serve with something crunchy - toasted pita bread is my pick. (Note 5)

Share:

I Made This!

56 people made this

Print

16 people printed this

Save this

45 people saved this

Ingredients

Servings

1 gigantic sweet potato - to cut 2 x “steaks” 1.8 cm thick, 17 cm long, 7 cm wide (0.7 x 6.5 x 2.75") - Note 1
2 - 3 tsp olive oil

Spice mix:

1 1/2 tsp smoked paprika (sub ordinary)
1/2 tsp onion powder (or more garlic powder)
1/2 tsp garlic powder (or more onion powder)
1/4 tsp cumin powder
1/2 tsp cooking/kosher salt
1/4 tsp black pepper

Whipped tahini yogurt sauce:

1 cup PLAIN yogurt (250g)
2 1/2 tbsp Tahini (Note 2)
1 1/2 tbsp lemon juice
1 garlic clove , finely grated
1/2 tsp cooking/kosher salt

Topping:

2 tbsp extra virgin olive oil
3 garlic cloves , finely minced
1 1/2 tbsp eschallot (US: shallot), finely chopped (Note 3)
1 tbsp Red Cayenne Pepper , deseeded, finely chopped (not spicy, Note 4)
1 tbsp green cayenne pepper , deseeded, finely chopped (not spicy, Note 4)
1 tbsp white sesame seeds

Serving:

2 tbsp pine nuts , toasted
2 tbsp coriander/cilantro leaves , finely chopped
Pinch of sumac , optional (or paprika)
Pita or lebanese bread , toasted (Note 5)

Add to Shopping List

Instructions

Preheat oven to 200°C/400°F (180°C fan-forced). Line a tray with parchment/baking paper.
Bake sweet potato - Rub sweet potato steaks with oil, then sprinkle each side evenly with spice mix (don’t rub, it smears). Bake 45 - 50 minutes until potato is soft. Don’t flip.
Tahini yogurt sauce - Whisk ingredients in a medium heat-proof bowl until mostly combined. Microwave for 20 seconds on high. Whisk again - it will be like softly whipped cream! Use warm or at room temp.
Toast pine nuts in a small pan (no oil) preheated over medium heat. Once lightly golden, remove into a bowl.
Topping - In the same pan, heat oil (still on medium). Add all Topping ingredients and cook, stirring, until the garlic is golden. Transfer into a bowl immediately.
Assemble - Smear most of the yogurt sauce on plate (save some for drizzling). Put sweet potato on top. Sprinkle with Topping, drizzle with yogurt sauce, then sprinkle with pine nuts, coriander and sumac. EAT with crunchy toasted flatbread!

Notes

Sweet potato cutting - Using a sharp knife, cut a small slice off one end so you can stand the sweet potato upright, stable. Cut the cheeks off, then cut two x 1.8cm/0.7" thick steaks from the middle that are flat on each side.
Ignore my very specific steak size guide, just cut whatever you can using the sweet potato you have! And if cutting steaks standing the potato upright is too hard, just cut 1.8cm/0.7" thick rounds and make sweet potato "filet mignon"!! You can make more than 2.
Tahini - Paste made with sesame seeds. Usually found in the health food aisle at grocery stores. Use hulled tahini (more common), not un-hulled which is darker and more bitter. The jar label will specify which it is.
Use Chinese sesame paste as a sub if you have leftovers from recent recipes I’ve shared, like this one or this one!
Shallot (US: eschalot) - Also known as French onions, they look like baby onions but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions. Substitute with same amount of finely minced red onion.
Cayenne peppers - the large chilies that are not very spicy at all once deseeded. They provide a warm hum! If you're concerned, leave it out and substitute with 1 tsp each coriander seeds and cumin seeds. Different flavour profile but they will bring something else to the dish to compensate.
Crispy pita or Lebanese bread - Cut bread into manageable pieces (or roast whole then break by hand - fun!). Spray or brush with olive oil, sprinkle with salt, and toast in the oven under the sweet potato for the last 10 minutes or so until crisp.
Saving on calories - If you want to cut down on fat, please don't lower the star rating because you're not happy with the end result (that's not fair! 😂) BUT here is what you can do (in order of what I'd do first):
a) Use olive oil spray for the sweet potato - save 50 cal per servingb) Use oil spray to sauté the topping (but be a little generous else it'll never sizzle!) - save 100 cal per servingc) Use low fat instead of full fat yogurt - save 60 cal per serving (note: sauce will be thinner)d) Skip tahini and just make plain yogurt lemon garlic sauce - save 110 cal per serving. I'd be really sad if you had to do this - tahini is so good!Total potential calorie saving 330 cal (682 cal down to 352 cal).
Nutrition per serving, assuming all yogurt sauce is consumed. This is a big, hearty, meaty meal! See note 6 for calorie cutting.

Nutrition Information

Show Details

Calories 682cal (34%) Carbohydrates 69g (23%) Protein 15g (30%) Fat 41g (63%) Saturated Fat 7g (35%) Polyunsaturated Fat 11g Monounsaturated Fat 21g Cholesterol 16mg (5%) Sodium 1373mg (57%) Potassium 1403mg (40%) Fiber 11g (44%) Sugar 18g (36%) Vitamin A 36466IU (729%) Vitamin C 26mg (29%) Calcium 340mg (34%) Iron 5mg (28%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 682 kcal

% Daily Value*

Calories	682cal	34%
Carbohydrates	69g	23%
Protein	15g	30%
Fat	41g	63%
Saturated Fat	7g	35%
Polyunsaturated Fat	11g	65%
Monounsaturated Fat	21g	105%
Cholesterol	16mg	5%
Sodium	1373mg	57%
Potassium	1403mg	30%
Fiber	11g	44%
Sugar	18g	36%
Vitamin A	36466IU	729%
Vitamin C	26mg	29%
Calcium	340mg	34%
Iron	5mg	28%