Sweet Potato Steaks
These Sweet Potato Steaks are a delicious, plant-based alternative to traditional meat steaks, featuring a crispy exterior and tender interior, served with a flavorful tahini yogurt sauce.
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.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results. Keep the tahini yogurt sauce in a separate container.