Sweet potato steaks
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Servings
2
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Calories
682 kcal
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Course
Side Dish, Main Course
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Cuisine
Middle Eastern
Sweet potato steaks
Description
Sweet potato steaks are made by slicing a large sweet potato into thick, flat sections which are then coated lightly with olive oil and a spice mix featuring smoked paprika, cumin, and garlic and onion powder. Baking the steaks slowly softens them to a tender texture while maintaining their shape. The whipped tahini yogurt sauce combines creamy yogurt with nutty tahini, lemon juice, garlic, and salt, microwaved briefly to achieve a light, fluffy texture. A topping of olive oil sautéed garlic, shallot, and two types of deseeded cayenne peppers adds depth with a mild warmth balanced by toasted sesame seeds and pine nuts. Fresh coriander and optional sumac bring brightness and subtle earthiness.
The finished dish is served by smearing most of the tahini yogurt sauce on a plate, layering the sweet potato steaks, then drizzling with the remaining sauce and toppings. Crispy toasted pita or Lebanese bread accompanies the dish, perfect for scooping and adding texture contrast. The recipe emphasizes large, well-cut sweet potato pieces for a meaty feel and suggests variations to adjust spice and oil levels.
Notes include advice on how to cut the sweet potato for best stability when slicing, alternatives for tahini, substitutions for shallots and cayenne peppers, and how to toast pita bread for serving. There are also tips for reducing calories by adjusting oil and yogurt types, with a note that this dish is hearty and filling.
Ingredients
- 1 sweet potato 1.8 cm thick, 17 cm long, 7 cm wide (0.7 x 6.5 x 2.75") - Note 1, gigantic, to cut 2 x “steaks”
- 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 kosher salt cooking 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 finely grated, clove
- 1/2 tsp kosher salt cooking salt
Topping:
- 2 tbsp extra virgin olive oil
- 3 garlic finely minced, cloves
- 1 1/2 tbsp eschallot (US: shallot), finely chopped (Note 3)
- 1 tbsp cayenne pepper deseeded, finely chopped (not spicy, Note 4, red
- 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 leaves finely chopped, aka cilantro leaves
- Pinch of sumac , optional (or paprika)
- pita bread toasted (Note 5, or lebanese bread
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
- Cut sweet potatoes into stable flat "steaks" or rounds approximately 1.8 cm thick for even baking.
- Use hulled tahini for a milder flavor; substitute Chinese sesame paste if available.
- Shallots can be replaced with finely minced red onion if needed.
- Deseed cayenne peppers to reduce heat, or substitute with coriander and cumin seeds for a milder flavor.
- Toast pita or Lebanese bread with olive oil and salt for a crunchy accompaniment.
- To reduce calories, use olive oil spray for sweet potatoes and sautéing toppings, low-fat yogurt, or omit tahini in the sauce.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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