Sweet Potato Steaks

SWEET POTATO STEAKS

• 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") – or cut rounds, more smaller steaks etc.
• 2 – 3 tsp olive oil
• SPICE MIX: 1 1/2 tsp smoked paprika (sub ordinary), 1/2 tsp each onion, garlic, salt 1/4 tsp cumin, pepper

WHIPPED TAHINI YOGURT SAUCE:

• 1 cup plain yogurt (250g)
• 2 1/2 tbsp tahini
• 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
• 1 tbsp EACH red and green cayenne pepper, deseeded, finely chopped (not spicy)
• 1 tbsp white sesame seeds

SERVING:

2 tbsp toasted pine nuts, finely chopped coriander/cilantro, pinch of sumac, optional (or paprika)

Pita or lebanese bread, toasted

1. Rub potato steaks with oil, sprinkle with spice mix. Roast 200°C/400°F (180°C fan-forced) 45-50 min until golden and soft, don’t flip.

2. Whisk sauce, microwave 20 sec, whisk again (use warm or at room temp).

3. Topping – heat oil, add everything else and saute until garlic is golden.

4. Assemble – Smear sauce on plate, then sweet potato, sprinkle with topping, pine nuts, coriander, drizzle with bit of extra sauce, olive oil and pinch of sumac. EAT!