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Sweet potato steaks

Name: Sweet potato steaks
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2 servings
Ingredients: 1 gigantic sweet potato - to cut 2 x “steaks” (1.8 cm thick, 17 cm long, 7 cm wide, 0.7 x 6.5 x 2.75" - Note 1); 2 - 3 tsp olive oil; 1 1/2 tsp smoked paprika (sub ordinary); 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 (Note 2); 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 (Note 3); 1 tbsp red cayenne pepper (, deseeded, finely chopped (not spicy, Note 4); 1 tbsp green cayenne pepper (, deseeded, finely chopped (not spicy, Note 4); 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 (Note 5)

2 servings

porzioni

10 minutes

tempo di preparazione

1 hour 10 minutes

tempo totale

Inizia a Cucinare

Ingredienti

1 gigantic sweet potato - to cut 2 x “steaks” (1.8 cm thick, 17 cm long, 7 cm wide, 0.7 x 6.5 x 2.75" - Note 1)

2 - 3 tsp olive oil

1 1/2 tsp smoked paprika (sub ordinary)

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 (Note 2)

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 (Note 3)

1 tbsp red cayenne pepper (, deseeded, finely chopped (not spicy, Note 4)

1 tbsp green cayenne pepper (, deseeded, finely chopped (not spicy, Note 4)

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 (Note 5)

Istruzioni

Preheat oven to 200°C/400°F (180°C fan-forced). Line a tray with parchment/baking paper.

Bake sweet potato - Rub sweet potato steaks with oil, then sprinkle each side evenly with spice mix (don’t rub, it smears). Bake 45 - 50 minutes until potato is soft. Don’t flip.

Tahini yogurt sauce - Whisk ingredients in a medium heat-proof bowl until mostly combined. Microwave for 20 seconds on high. Whisk again - it will be like softly whipped cream! Use warm or at room temp.

Toast pine nuts in a small pan (no oil) preheated over medium heat. Once lightly golden, remove into a bowl.

Topping - In the same pan, heat oil (still on medium). Add all Topping ingredients and cook, stirring, until the garlic is golden. Transfer into a bowl immediately.

Assemble - Smear most of the yogurt sauce on plate (save some for drizzling). Put sweet potato on top. Sprinkle with Topping, drizzle with yogurt sauce, then sprinkle with pine nuts, coriander and sumac. EAT with crunchy toasted flatbread!

Nutrizione

Dimensione della Porzione

Calorie

682 kcal

Grassi Totali

41 g

Grassi Saturi

7 g

Grassi Insaturi

32 g

Grassi Trans

Colesterolo

16 mg

Sodio

1373 mg

Carboidrati Totali

69 g

Fibra Alimentare

11 g

Zuccheri Totali

18 g

Proteine

15 g