Sweet Potato Steaks with Tahini Yogurt
Thick, spiced sweet potato steaks are roasted until tender, then served over tahini yogurt with a sizzling garlic, sesame, and chile topping.
By Cookin' Kitchen
- Total: 1 hour 10 minutes
- Servings: 2 servings
Recipe
Sweet Potato Steaks with Tahini Yogurt
Thick, spiced sweet potato steaks are roasted until tender, then served over tahini yogurt with a sizzling garlic, sesame, and chile topping.
Cookin' · https://cookin.club/recipes/sweet-potato-steaks-with-tahini-yogurt
- Prep
- 10 minutes
- Cook
- 1 hour
- Total
- 1 hour 10 minutes
- Servings
- 2
Ingredients
For 2 servings
Sweet potato and seasoning
Tahini yogurt sauce
Topping
To serve
Equipment
- Oven
- Tray
- Parchment paper
- Heat-proof bowl
- Microwave
- Small pan
- Plate
Instructions
Step 1: Preheat the oven to 200°C/400°F (180°C fan-forced). Line a tray with parchment or baking paper.
Step 2: Rub the sweet potato steaks with oil, then sprinkle each side evenly with the spice mix; don’t rub it in, as it will smear. Bake for 45–50 minutes, until the potato is soft. Don’t flip.
Step 3: Whisk the sauce ingredients in a medium heat-proof bowl until mostly combined. Microwave on high for 20 seconds, then whisk again until softly whipped in texture. Use warm or at room temperature.
Step 4: Preheat a small pan over medium heat without oil. Toast the pine nuts until lightly golden, then transfer them to a bowl.
Step 5: In the same pan, keep the heat at medium and add the oil. Add all the topping ingredients and cook, stirring, until the garlic is golden. Transfer the topping to a bowl immediately.
Step 6: Smear most of the yogurt sauce on a plate, saving some for drizzling. Put the sweet potato on top. Sprinkle with the topping, drizzle with the remaining yogurt sauce, then add the pine nuts, coriander, and sumac. Serve with crunchy toasted flatbread.
Notes
Substitutions
Ordinary paprika can replace smoked paprika. If needed, use more garlic powder in place of onion powder, or more onion powder in place of garlic powder. Finely minced red onion can replace the eschallot. For the topping, the cayenne peppers can be omitted and replaced with 1 teaspoon each of coriander seeds and cumin seeds. The pine nuts can be replaced with pistachios, almonds, pepitas, or sunflower seeds; parsley or chives can replace the coriander.
For crisp bread, cut pita or Lebanese bread into pieces, brush or spray with olive oil, sprinkle with salt, and bake under the sweet potato for about 10 minutes, until crisp.
Nutrition per serving
- Calories
- 682 kcal
- Fat
- 41 g
- Saturated fat
- 7 g
- Carbohydrates
- 69 g
- Sugar
- 18 g
- Fiber
- 11 g
- Protein
- 15 g
- Sodium
- 1,373 mg
- Cholesterol
- 16 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Thick slabs of sweet potato roast with a smoky spice mix, then go onto a bed of tangy tahini yogurt. A garlicky sesame-and-chile topping, toasted pine nuts, and fresh coriander bring crunch and plenty of flavor.
Serve with toasted pita or Lebanese bread for scooping up the sauce. If cutting the sweet potato into steaks is difficult, cut thick rounds instead.
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