Name: Sweet Potato Steaks
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Vegetarian
Ingredients: 1 gigantic sweet potato (1.8 cm thick, 17 cm long, 7 cm wide); 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 (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, finely chopped; 1 tbsp red cayenne pepper, deseeded, finely chopped; 1 tbsp green cayenne pepper, deseeded, finely chopped; 1 tbsp white sesame seeds; 2 tbsp pine nuts, toasted; 2 tbsp coriander/cilantro leaves, finely chopped; Pinch of sumac (optional); Pita or Lebanese bread, toasted

Description

A vibrant twist on traditional grilling, these sweet potato steaks are earthy, hearty, and perfect for any meal.

Ingredients

Scale

1 gigantic sweet potato (1.8 cm thick, 17 cm long, 7 cm wide)
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 (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, finely chopped
1 tbsp red cayenne pepper, deseeded, finely chopped
1 tbsp green cayenne pepper, deseeded, finely chopped
1 tbsp white sesame seeds
2 tbsp pine nuts, toasted
2 tbsp coriander/cilantro leaves, finely chopped
Pinch of sumac (optional)
Pita or Lebanese bread, toasted

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Instructions

Preheat the oven to 200°C/400°F (180°C fan-forced) and line a baking tray with parchment paper.
Rub the sweet potato steaks with olive oil and sprinkle spices evenly on both sides.
Bake for 45-50 minutes until soft and caramelized, avoiding flipping during baking.
Whisk together yogurt, tahini, lemon juice, grated garlic, and salt in a medium heat-proof bowl. Microwave for about 20 seconds, then whisk again.
Toast the pine nuts in a small pan over medium heat until golden brown.
Add minced garlic, chopped shallot, red and green cayenne peppers to the same pan. Cook until the garlic turns golden, then transfer to another bowl.
Assemble by smearing tahini yogurt sauce on a plate, placing sweet potato steaks on top, adding garlic mixture, drizzling extra sauce, and finishing with pine nuts and coriander.

Notes

For a vegan version, substitute yogurt with a plant-based option. Adjust spices as per your preference.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 500mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 7g
Protein: 10g
Cholesterol: 0mg