Empty My Fridge
Sweet Potato Steaks - now THIS is what I call a meatless meal!!
Ingredients
- Sweet potato1
- Olive oil2–3 tsp
- Smoked paprika1 ½ tsp
- Onion powder½ tsp
- Garlic powder½ tsp
- Cumin · powder¼ tsp
- Salt1 tsp
- Black pepper¼ tsp
- Yoghurt1 cup
- Tahini2 ½ tbsp
- Lemon1 ½ tbsp
- Garlic4
- Extra virgin olive oil2 tbsp
- Eschallot1 ½ tbsp
- Cayenne pepper2 tbsp
- Sesame seed1 tbsp
- Pine nut2 tbsp
- Cilantro2 tbsp
- Sumac
- Bread
Instructions
- Preheat the oven to 200°C/400°F (180°C fan-forced) and line a tray with baking paper.
- Rub the sweet potato steaks with oil, then sprinkle each side evenly with the spice mix without rubbing it in.
- Bake for 45 to 50 minutes, without flipping, until the potato is soft.
- Whisk the yogurt sauce ingredients in a heatproof bowl until mostly combined, microwave for 20 seconds on high, then whisk again. Use warm or at room temperature.
- Toast the pine nuts in a dry small pan over medium heat until lightly golden, then remove to a bowl.
- In the same pan with oil over medium heat, cook the topping ingredients, stirring, until the garlic is golden, then transfer to a bowl straight away.
- Spread most of the yogurt sauce on a plate, place the sweet potato on top, then add the topping, drizzle with the remaining sauce, and finish with pine nuts, coriander and sumac.
Summarized from RecipeTin Eats's video. Watch it for the details.
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GarlicLemonYoghurtBreadShallotSweet potatoTahiniPine nut
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