Sweet potato steaks are a delicious and unique twist on traditional meat steaks. They bring a hearty, satisfying vibe to your plate while being completely plant-based. With a crispy outside and a tender inside, these sweet potato steaks are packed with flavor and can be enjoyed in a variety of ways. They are perfect for anyone looking to eat more vegetables or simply enjoy a meatless meal.
Why Make This Recipe
This recipe for sweet potato steaks is not only simple to make, but it is also incredibly healthy and full of nutrients. Sweet potatoes are rich in vitamins, fiber, and antioxidants. Plus, they are naturally sweet, making them a great base for many flavors. By making these steaks, you can impress your family and friends with a gourmet dish that’s also easy on the budget. Serve them with a tasty tahini yogurt sauce and toppings to elevate the experience even further.
How to Make Sweet Potato Steaks
Follow these steps for perfectly roasted sweet potato steaks:
Ingredients:
- 1 gigantic sweet potato (to cut 2 x “steaks” 1.8 cm thick, 17 cm long, 7 cm wide)
- 2 – 3 tsp olive oil
- 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
- 1 cup plain yogurt (250g)
- 2 1/2 tbsp tahini
- 1 1/2 tbsp lemon juice
- 1 garlic clove (finely grated)
- 1/2 tsp cooking/kosher salt
- 2 tbsp extra virgin olive oil
- 3 garlic cloves (finely minced)
- 1 1/2 tbsp eschallot (US: shallot, finely chopped)
- 1 tbsp red cayenne pepper (deseeded, finely chopped, not spicy)
- 1 tbsp green cayenne pepper (deseeded, finely chopped, not spicy)
- 1 tbsp white sesame seeds
- 2 tbsp pine nuts (toasted)
- 2 tbsp coriander/cilantro leaves (finely chopped)
- Pinch of sumac (optional, or paprika)
- Pita or Lebanese bread (toasted)
Directions:
- Preheat your oven to 200°C/400°F (180°C fan-forced). Line a tray with parchment or baking paper.
- For the sweet potato, rub the steaks with olive oil. Sprinkle each side with the spice mix without rubbing in. Bake for 45 to 50 minutes until the potatoes are soft. Do not flip them while baking.
- To make the tahini yogurt sauce, whisk the yogurt, tahini, lemon juice, grated garlic, and salt in a medium heat-proof bowl until mostly combined. Microwave for 20 seconds on high and whisk again until it has a creamy consistency. Use warm or let it cool to room temperature.
- In a small pan (without oil), toast the pine nuts over medium heat until lightly golden. Remove them into a bowl.
- For the topping, heat 2 tablespoons of olive oil in the same pan. Add all the topping ingredients (minced garlic, shallot, and both cayenne peppers) and cook, stirring, until the garlic is golden. Transfer this mixture to a bowl immediately to avoid burning.
- To assemble, smear most of the yogurt sauce on a plate (save some for drizzling later). Place the sweet potato steak on top, then sprinkle with the toasted topping. Drizzle more yogurt sauce and finish with pine nuts, chopped coriander, and a pinch of sumac. Serve with crunchy toasted flatbread.
How to Serve Sweet Potato Steaks
Serve your sweet potato steaks warm, best enjoyed with the tahini yogurt sauce generously drizzled on top. Pair them with toasted pita or Lebanese bread for dipping. They make a fantastic centerpiece for a meal and can be accompanied by a fresh salad or steamed vegetables for a complete dinner.
How to Store Sweet Potato Steaks
If you have leftovers, allow the sweet potato steaks to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in the oven for best results. Keep the tahini yogurt sauce in a separate container to drizzle fresh on top.
Tips to Make Sweet Potato Steaks
- Always choose a large sweet potato to make steaks; they will cook more evenly and provide a better texture.
- Feel free to adjust the spices based on your preference. If you’re more adventurous, add a dash of cayenne pepper for heat.
- Make sure not to rub the spices into the sweet potato as this can make them smudged instead of nicely seasoned.
Variation
For a twist, try adding different spices like curry powder for an exotic flavor. You can also top the steaks with roasted vegetables or different herbs to give new tastes.
FAQs
1. Can I use a regular potato instead of a sweet potato?
Yes! You can substitute a regular potato, but the taste and texture will differ. Sweet potatoes provide a sweeter flavor and softer texture when cooked.
2. Is it possible to make this recipe in advance?
Absolutely! You can bake the sweet potato steaks ahead of time and reheat them when ready to serve. Just reheat in the oven to restore their texture.
3. Can I skip the tahini yogurt sauce?
Yes, you can. You can serve the steaks with any sauce or dressing you prefer. Hummus or even a simple drizzle of olive oil would work well too.
Enjoy making and sharing these delicious sweet potato steaks!
Sweet Potato Steaks
Ingredients
For the Sweet Potato Steaks
- 1 gigantic sweet potato cut into steaks approximately 1.8 cm thick
- 2-3 tsp olive oil for rubbing on the steaks
- 1.5 tsp smoked paprika can substitute with ordinary paprika
- 0.5 tsp onion powder or substitute with garlic powder
- 0.5 tsp garlic powder or substitute with onion powder
- 0.25 tsp cumin powder
- 0.5 tsp cooking/kosher salt
- 0.25 tsp black pepper
For the Tahini Yogurt Sauce
- 1 cup plain yogurt about 250g
- 2.5 tbsp tahini
- 1.5 tbsp lemon juice
- 1 clove garlic finely grated
- 0.5 tsp cooking/kosher salt
- 2 tbsp extra virgin olive oil
For the Toppings
- 3 cloves garlic finely minced
- 1.5 tbsp eschallot US: shallot, finely chopped
- 1 tbsp red cayenne pepper deseeded, finely chopped, not spicy
- 1 tbsp green cayenne pepper deseeded, finely chopped, not spicy
- 1 tbsp white sesame seeds
- 2 tbsp pine nuts toasted
- 2 tbsp coriander/cilantro leaves finely chopped
- 1 pinch sumac optional, or substitute with paprika
For Serving
- 1 piece Pita or Lebanese bread toasted
Instructions
Preparation
- Preheat your oven to 200°C/400°F (180°C fan-forced) and line a tray with parchment or baking paper.
- Rub the sweet potato steaks with olive oil and sprinkle each side with the spice mix without rubbing in.
Cooking
- Bake the sweet potato steaks for 45 to 50 minutes until the potatoes are soft. Do not flip them while baking.
- To make the tahini yogurt sauce, whisk the yogurt, tahini, lemon juice, grated garlic, and salt in a medium heat-proof bowl until mostly combined.
- Microwave the sauce for 20 seconds on high and whisk again until it has a creamy consistency.
- In a small pan without oil, toast the pine nuts over medium heat until lightly golden, then transfer them to a bowl.
- In the same pan, heat 2 tablespoons of olive oil. Add minced garlic, shallot, and both cayenne peppers, and cook until the garlic is golden.
- Immediately transfer the topping mixture to a bowl to avoid burning.
Assembly
- Smear most of the tahini yogurt sauce on a plate, saving some for drizzling later.
- Place the sweet potato steak on top, sprinkle with the toasted topping, then drizzle with more yogurt sauce.
- Finish with pine nuts, chopped coriander, and a pinch of sumac.
- Serve with crunchy toasted flatbread.
