Empty My Fridge
Sweet Potato Steaks
Ingredientes
- Sweet potato1
- Olive oil2–3 cdtas.
- Smoked paprika1 ½ cdtas.
- Onion powder½ cdtas.
- Garlic powder½ cdtas.
- Cumin · powder¼ cdtas.
- Salt1 cdta.
- Black pepper¼ cdtas.
- Yoghurt1 taza
- Tahini2 ½ cdas.
- Lemon1 ½ cdas.
- Garlic4
- Extra virgin olive oil2 cdas.
- Eschallot1 ½ cdas.
- Cayenne pepper2 cdas.
- Sesame seed1 cda.
- Pine nut2 cdas.
- Cilantro2 cdas.
- Sumac
- Bread
Preparación
- 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.
Resumido del vídeo de RecipeTin Eats. Míralo para los detalles.
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