Name: Sweet Potato Steaks with Tahini Yogurt Sauce and Spiced Topping Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 1 gigantic sweet potato (cut into 2 steaks, 1.8 cm thick, 17 cm long, 7 cm wide); 2 – 3 tsp olive oil; 1 1/2 tsp smoked paprika (substitute 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; 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 and finely chopped (not spicy); 1 tbsp green cayenne pepper, deseeded and 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 (for serving)

Ingredients

1 gigantic sweet potato (to cut 2 x “steaks” 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

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 (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

2 tbsp pine nuts, toasted

2 tbsp coriander/cilantro leaves, finely chopped

Pinch of sumac (optional, or paprika)

Pita or Lebanese bread, toasted

Instructions

Step 1: Preheat the oven to 200°C (400°F) or 180°C fan-forced. Line a baking tray with parchment paper.

Step 2: Rub the sweet potato steaks with olive oil, then sprinkle each side evenly with the spice mix (smoked paprika, onion powder, garlic powder, cumin, salt, and pepper), taking care not to rub so it doesn’t smear. Place on the tray and bake for 45–50 minutes until tender. Do not flip during baking.

Step 3: Prepare the tahini yogurt sauce by whisking together the yogurt, tahini, lemon juice, grated garlic, and salt in a medium heat-proof bowl. Microwave for 20 seconds on high, then whisk again until light and fluffy. Use warm or at room temperature.

Step 4: Toast the pine nuts in a small dry pan over medium heat until lightly golden. Remove and set aside.

Step 5: In the same pan, heat the extra virgin olive oil over medium heat. Add the minced garlic, chopped eschallot, red and green cayenne peppers, and white sesame seeds. Cook, stirring, until the garlic turns golden. Immediately transfer the mixture to a bowl to avoid burning.

Step 6: To assemble, spread most of the tahini yogurt sauce on a serving plate, reserving some for drizzling. Arrange the baked sweet potato steaks on top. Sprinkle with the garlic topping, drizzle with more yogurt sauce, then scatter the toasted pine nuts, chopped coriander, and a pinch of sumac (if using). Serve with toasted pita or Lebanese bread for a crunchy accompaniment.

Tips & Variations

For extra smoky flavor, try using smoked paprika in the spice mix or adding a dash of liquid smoke.

Adjust the cayenne peppers according to your heat preference or substitute with mild bell peppers for sweetness.

Use Greek yogurt for a thicker, creamier tahini sauce.

Add a squeeze of fresh lemon juice over the finished dish to brighten flavors just before serving.

Try garnishing with pomegranate seeds for a burst of color and tartness.

FAQs

Can I use regular potatoes instead of sweet potatoes?

You can substitute regular potatoes, but note they will take longer to bake and have a different flavor and texture. Sweet potatoes offer a natural sweetness that complements the spices and sauce well.

Is there a vegan alternative for the yogurt sauce?

Yes, you can replace the plain yogurt with a plant-based yogurt, such as coconut or almond yogurt, to keep it vegan while maintaining creaminess and tang.