Description
These Sweet Potato Steaks are a delicious and flavorful vegetarian main dish perfect for a cozy meal. Thick slices of roasted sweet potato are seasoned with a smoky spice blend and baked to tender perfection. They are served with a creamy tahini yogurt sauce and topped with a vibrant, garlicky oil-infused mixture, toasted pine nuts, fresh coriander, and a hint of sumac. This dish pairs wonderfully with crunchy toasted flatbread, making it a satisfying and wholesome meal.
Ingredients
Scale
Sweet Potato Steaks
- 1 gigantic sweet potato – cut into 2 steaks, each about 1.8 cm thick, 17 cm long, 7 cm wide
- 2 – 3 tsp olive oil
- 1 1/2 tsp smoked paprika (or ordinary paprika)
- 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
Tahini Yogurt Sauce
- 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
Topping
- 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 and finely chopped (not spicy)
- 1 tbsp green cayenne pepper, deseeded and finely chopped (not spicy)
- 1 tbsp white sesame seeds
Garnish & Serving
- 2 tbsp pine nuts, toasted
- 2 tbsp coriander/cilantro leaves, finely chopped
- Pinch of sumac (optional, can substitute with paprika)
- Pita or Lebanese bread, toasted
Instructions
- Preheat oven: Set the oven to 200°C/400°F (180°C fan-forced). Line a baking tray with parchment or baking paper to prevent sticking and aid cleanup.
- Bake sweet potato steaks: Rub the sweet potato steaks with olive oil. Evenly sprinkle both sides with the spice mix – smoked paprika, onion powder, garlic powder, cumin, salt, and black pepper. Avoid rubbing to prevent smearing the spices. Place on the lined tray and bake for 45-50 minutes without flipping until the sweet potatoes are soft and cooked through.
- Prepare tahini yogurt sauce: In a medium heatproof bowl, whisk together yogurt, tahini, lemon juice, grated garlic, and salt until mostly combined. Microwave the mixture on high for 20 seconds. Whisk again until it becomes fluffy and whipped in texture. Use this sauce warm or at room temperature.
- Toast pine nuts: Place pine nuts in a small dry pan over medium heat. Toast by shaking or stirring until they become lightly golden and fragrant. Remove immediately to a bowl to prevent burning.
- Make topping: In the same pan over medium heat, add extra virgin olive oil. Add minced garlic, chopped eschallot, red and green cayenne peppers, and white sesame seeds. Cook while stirring until the garlic turns golden and the mixture is aromatic. Transfer to a bowl immediately to stop cooking.
- Assemble the dish: Spread most of the tahini yogurt sauce on a serving plate, reserving some for drizzling over the top. Place the baked sweet potato steaks on the sauce. Sprinkle the cooked topping mixture evenly over the sweet potatoes. Drizzle with the remaining yogurt sauce. Garnish with toasted pine nuts, chopped coriander leaves, and a pinch of sumac if using. Serve immediately with crunchy toasted pita or Lebanese bread for a complete meal.
Notes
- Use a large sweet potato to get two thick, steak-like slices approximately 1.8 cm thick, giving a meaty texture.
- Tahini adds a creamy, nutty depth to the yogurt sauce; do not skip this ingredient for authentic flavor.
- Eschallot is similar to shallots in the US; finely chop for the topping to provide sweetness and mild onion flavor.
- Use deseeded red and green cayenne peppers to add color and mild flavor without excessive heat.
- Toasted flatbread such as pita or Lebanese bread provides a crunchy texture and is perfect for scooping up the dish.
