Empty My Fridge
Sweet Potato Steaks
Ingredientes
- Sweet potato1
- Olive oil2–3 colheres de chá
- Smoked paprika1 ½ colher de chá
- Onion powder½ colher de chá
- Garlic powder½ colher de chá
- Cumin · powder¼ colher de chá
- Salt1 colher de chá
- Black pepper¼ colher de chá
- Yoghurt1 xícara
- Tahine2 ½ colheres de sopa
- Lemon1 ½ colher de sopa
- Garlic4
- Extra virgin olive oil2 colheres de sopa
- Eschallot1 ½ colher de sopa
- Cayenne pepper2 colheres de sopa
- Sesame seed1 colher de sopa
- Pine nut2 colheres de sopa
- Cilantro2 colheres de sopa
- Sumac
- Bread
Modo de preparo
- 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.
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