Sweet potato steaks

Introducing my (current) favourite sweet potato recipe: roasted thick steak-like slabs of sweet potato served with a whipped tahini sauce and a garlicky-sesame-chilli topping for a Middle Eastern inspired MEATY meatless dinner!

Sweet potato steaks

Named as such because the thick slices of sweet potato kind of remind me of meaty steaks, I love this recipe because it uses economical sweet potatoes to make a really tasty, satisfying meat-free dinner that’s something a little different. Here in Sydney, you can even find “imperfect” sweet potato for as little as 99c/kg ($0.50/lb, GBP0.50/kg).

Cut thick slabs, roasted until tender then dig into it with a knife and fork like you would a rib-eye.

Though, today’s “steaks” are dressed up a whole lot more than I do with beef steaks! A generous smear of tahini yogurt, and a glittering, sizzling topping of garlic, sesame seeds, green and red cayenne peppers. STELLAR flavour combination!

Meet the players in todays’ recipe!

1. Slabs of sweet potato roasted with a simple spice mix until golden on the surface and tender inside.

2. The garlic-sesame-chilli topping.

3. The Whipped Tahini Yogurt (well, it’s just whisked, but “whipped” sounds better 😂)

4. Crunchy toasted flatbread for dunking! (Optional)

Ingredients

Here’s what you need to make these meaty meatless steaks. I have an easy alternative for the topping if you need to speed things up. But don’t skip the Tahini Yogurt Sauce or the seasoning for the sweet potato!

a big sweet potato & Seasoning

• Large sweet potato – We need a large one because we will be cutting 2 thick steaks from the centre of it. If you don’t have a large one, don’t fret! Just make more smaller ones. 🙂

• Seasoning – Nothing unusual here, just all my usual players. I like to use smoked paprika because it’s got a lovely….well, smokey flavour. 😂 But you can just substitute with ordinary paprika.

Whipped tahini yogurt

“Whipped” is an elaborate name for something that takes 20 seconds to whisk!! 😂 I use the name as a clue of the texture which is more light and fluffy than a basic yogurt sauce. It’s almost like soft whipped cream.

• Plain yoghurt – Not sweetened, and not flavoured.

• Tahini – Paste made with sesame seeds. Usually found in the health food aisle at grocery stores. Use hulled tahini (more common), not un-hulled which is darker and more bitter. The jar label will specify which it is.

  Use Chinese sesame paste as a sub if you have leftovers from other recipes I’ve shared, like this one or this one!

• Lemon – For tangy lemon flavour.

• Garlic – Because it makes it tastier. Finely grate it using a microplane so you don’t have big lumps in the sauce.

TOPPING (or not)

This garlicky, oniony, sesame topping speckled with non-spicy flecks of green and red chilli adds interest, colour and flavour to this sweet potato dish. But on nights when it’s all too hard, I’ll give this a miss and just use a handful of store-bought Crispy Asian Shallots. Crispy, oily and salty, it works a treat as a finishing touch!

• Shallot (US: eschalot) – Also known as French onions, they look like baby onions but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions. Substitute with same amount of finely minced red onion.

• Cayenne peppers – the large chilies that are not very spicy at all once deseeded. They provide a warm hum! If you’re concerned, leave it out and substitute with 1 tsp each coriander seeds and cumin seeds. Different flavour profile but they will bring something else to the dish to compensate.

• Garlic – Finely minced and fried up until golden, it adds a stack of flavour to this topping!

• Toasted pine nuts – For sprinkling on at the end. Substitute with other nuts: pistachios (love the green colour and flavour!), almonds, pepitas, sunflower seeds.

• Coriander/cilantro – For a fresh finish and also for colour. Coriander haters can substitute with parsley or chives, but for me, I really like coriander for these Middle Eastern flavours.

How to make Sweet Potato Steaks

This recipe kind of reminds me of a salad – the ingredients list looks lengthy but the making part is low effort!

Cooking the sweet potato steaks

1. Sweet potato cutting – Using a sharp knife, cut a small slice off one end so you can stand the sweet potato upright, stable.

2. Cut the cheeks off, then cut two x 1.8cm/0.7″ thick steaks from the middle that are flat on each side. Ignore my very specific steak size guide (1.8 cm thick, 17 cm long, 7 cm wide (0.7 x 6.5 x 2.75″), just cut whatever you can using the sweet potato you have!

   Too hard? If cutting steaks standing the potato upright is too hard, just cut 1.8cm/0.7″ thick rounds and make sweet potato “filet mignon”!! Depending on your potato size, you should be able to make 4 to 6.

3. Rub with just 2 teaspoons of olive oil then sprinkle with the seasoning mix.

4. Bake at 200°C/400°F (180°C fan-forced) for 45 – 50 minutes or until tender. Don’t flip – we want good colour on the surface.

Topping, sauce & assembling

1. Whipped tahini yogurt sauce – Put the ingredients in a heatproof bowl and whisk to combine. Microwave for 20 seconds, then whisk again for 10 seconds – it will be like soft whipped cream. Serve straight away or at room temp.

2. Toast the pine nuts in a dry small pan until they have golden patches, become shiny with oil and smell amazing. Remove immediately into a bowl.

3. Topping – Heat the oil then sauté all the Topping ingredients for a few minutes until the garlic is golden.

4. Assemble – Smear sauce on a plate.

5. Still assembling… Place the sweet potato on top.

6. Almost finished…. Sprinkle with Topping, pine nuts, coriander/cilantro then a swish of olive oil. A pinch of sumac wouldn’t go astray either, if you’ve got some (lovely lemony red spice used in Middle Eastern / Mediterranean cooking). Now it’s ready to EAT!!

Highly recommended – crispy bread for serving

I will happily eat this just as it is. There’s so much flavour packed into one plate, and that yogurt sauce really makes it.

But if you want to take it over the top, serve with a crispy bread of some kind. Great textural contrast and excellent vehicle for piling! My favourite is some pita or Lebanese bread with a sprinkle of zataar or dukkah. Then just bake for 10 minutes until crispy – pop it in the oven with the sweet potato.

Enjoy! – Nagi x

Watch how to make it

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Sweet potato steaks

Author: Nagi

Prep: 10 minutes mins

Cook: 1 hour hr

Main, Side Dish

Middle Eastern

5 from 19 votes

Servings2

Tap or hover to scale

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Recipe video above. I know the ingredients looks exorbitantly long for something I describe as "an easy way to turn sweet potatoes into a really tasty meaty dinner"! But actually, it is very straight forward. Thick slices of sweet potato roasted with a simple spice mix, then served on a bed of tahini yogurt topped with a glitter of garlic-sesame-chilli and pine nuts. It's a fabulous flavour combination!

Serve with something crunchy – toasted pita bread is my pick. (Note 5)

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

Spice mix:

• ▢ 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

Whipped tahini yogurt sauce:

• ▢ 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

Topping:

• ▢ 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

Serving:

• ▢ 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)

Instructions

• 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!

Recipe Notes:

1. Sweet potato cutting – Using a sharp knife, cut a small slice off one end so you can stand the sweet potato upright, stable. Cut the cheeks off, then cut two x 1.8cm/0.7″ thick steaks from the middle that are flat on each side.

Ignore my very specific steak size guide, just cut whatever you can using the sweet potato you have! And if cutting steaks standing the potato upright is too hard, just cut 1.8cm/0.7″ thick rounds and make sweet potato “filet mignon”!! You can make more than 2.

2. Tahini – Paste made with sesame seeds. Usually found in the health food aisle at grocery stores. Use hulled tahini (more common), not un-hulled which is darker and more bitter. The jar label will specify which it is.

Use Chinese sesame paste as a sub if you have leftovers from recent recipes I’ve shared, like this one or this one!

3. Shallot (US: eschalot) – Also known as French onions, they look like baby onions but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions. Substitute with same amount of finely minced red onion.

4. Cayenne peppers – the large chilies that are not very spicy at all once deseeded. They provide a warm hum! If you’re concerned, leave it out and substitute with 1 tsp each coriander seeds and cumin seeds. Different flavour profile but they will bring something else to the dish to compensate.

5. Crispy pita or Lebanese bread – Cut bread into manageable pieces (or roast whole then break by hand – fun!). Spray or brush with olive oil, sprinkle with salt, and toast in the oven under the sweet potato for the last 10 minutes or so until crisp.

6. Saving on calories – If you want to cut down on fat, please don’t lower the star rating because you’re not happy with the end result (that’s not fair! 😂) BUT here is what you can do (in order of what I’d do first):

a) Use olive oil spray for the sweet potato – save 50 cal per serving
b) Use oil spray to sauté the topping (but be a little generous else it’ll never sizzle!) – save 100 cal per serving
c) Use low fat instead of full fat yogurt – save 60 cal per serving (note: sauce will be thinner)
d) Skip tahini and just make plain yogurt lemon garlic sauce – save 110 cal per serving. I’d be really sad if you had to do this – tahini is so good!
Total potential calorie saving 330 cal (682 cal down to 352 cal).

Nutrition per serving, assuming all yogurt sauce is consumed. This is a big, hearty, meaty meal! See note 6 for calorie cutting.

Nutrition Information:

Calories: 682cal (34%)Carbohydrates: 69g (23%)Protein: 15g (30%)Fat: 41g (63%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 11gMonounsaturated Fat: 21gCholesterol: 16mg (5%)Sodium: 1373mg (60%)Potassium: 1403mg (40%)Fiber: 11g (46%)Sugar: 18g (20%)Vitamin A: 36466IU (729%)Vitamin C: 26mg (32%)Calcium: 340mg (34%)Iron: 5mg (28%)

Keywords: sweet potato recipe, sweet potato steaks

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Some of my (current) favourite meatless meals

Eggplant Curry – South Indian Brinjal Curry

AWESOME vegetarian lettuce wraps

Easy Coconut Curry Sauce

Sesame Crusted Tofu Steaks

Vegetable Tagine

Swiss Mushroom Burgers (quick & easy)

Brazilian Coconut Chickpea Curry

Simple, Very Tasty Cauliflower Cheese Steaks

Vegetarian

Life of Dozer

He likes what he sees.

This was at the Ballroom Dinner at the Four Seasons Hotel in Sydney last week, hosted by Dymocks bookstore. You can watch the video here!