Description
Deliciously roasted sweet potato steaks seasoned with a smoky spice blend, served with a creamy tahini-yogurt sauce and a flavorful garlic-cayenne topping. Perfect as a vegetarian main or side dish, this recipe combines roasting, toasting, and sautéing for a delightful texture and taste experience.
Ingredients
Scale
Sweet Potato Steaks
- 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
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
- 2 tbsp extra virgin olive oil
Topping
- 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)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C if using a fan-forced oven. Line a baking tray with parchment paper to prepare for roasting the sweet potato steaks.
- Bake Sweet Potato Steaks: Rub the cut sweet potato steaks evenly with olive oil. Sprinkle both sides with the prepared spice mix of smoked paprika, onion powder, garlic powder, cumin, salt, and black pepper—don’t rub to avoid smearing. Place on the lined tray and bake uncovered for 45 to 50 minutes without flipping, until the sweet potatoes are soft and cooked through.
- Prepare Tahini Yogurt Sauce: In a medium heat-safe bowl, whisk together the plain yogurt, tahini, lemon juice, finely grated garlic, salt, and extra virgin olive oil until mostly combined. Microwave the mixture on high for 20 seconds to warm it slightly, then whisk again vigorously until it reaches a softly whipped cream-like texture. This sauce can be used warm or at room temperature.
- Toast Pine Nuts: Heat a small dry pan over medium heat. Add pine nuts and toast them, stirring frequently, until they turn lightly golden and fragrant. Remove the toasted pine nuts to a bowl and set aside.
- Make the Topping: Using the same pan on medium heat, add the olive oil, minced garlic, chopped shallots, red and green cayenne peppers, and white sesame seeds. Stir continuously while cooking until the garlic turns golden and the mixture is aromatic. Quickly transfer this topping to a separate bowl to prevent burning.
- Assemble the Dish: On a serving plate, spread most of the tahini yogurt sauce as a base, reserving some for drizzling later. Place the roasted sweet potato steaks on top of the sauce. Sprinkle the garlic-cayenne topping over the potatoes, drizzle with the remaining yogurt sauce, then garnish with toasted pine nuts, fresh coriander leaves, and a pinch of sumac or paprika. Serve immediately with crunchy toasted pita or Lebanese flatbread for a delightful meal.
Notes
- Note 1: Use a large sweet potato approximately 7cm wide to achieve perfect steak-size slices.
- Note 2: Tahini adds a creamy, nutty flavor to the yogurt sauce; balance the acidity with lemon juice for brightness.
- Note 3: Eschallot (shallot) is preferred for the topping; finely chop for even texture and flavor distribution.
- Note 4: Removing seeds from cayenne peppers reduces spiciness, ensuring the topping is flavorful but not hot.
- Note 5: Toast pita or Lebanese bread to add a crunchy contrast to the soft sweet potato steaks and creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Keywords: sweet potato steaks, roasted sweet potato, tahini yogurt sauce, vegetarian main dish, Middle Eastern recipe, baked sweet potato, garlic cayenne topping
