Sweet potato steaks

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)

Prep time: PT10M

Cook time: PT60M

Rating

5 stars (33 reviews)

Keywords

sweet potato recipe, sweet potato steaks

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
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
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
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
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))

Cuisine

Middle Eastern

Steps

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!

Nutitrion

Serving Size: 1 serving
Calories: 682 kcal
Carbohydrates: 69 g
Protein: 15 g
Fat: 41 g
Saturated Fat: 7 g
Cholesterol: 16 mg
Sodium: 1373 mg
Sugar: 18 g
Unsaturated Fat: 32 g

Reviews

Sierra on 2026-07-27 (5 stars):
SO GOOD! Very easy recipe (I love that you don’t have to flip the sweet potatoes — just put them in the oven and you’re done). I used lentils instead of pine nuts for extra protein. Will definitely make this again!
Grace on 2026-03-15 (5 stars):
This was delicious! I subbed in slivered almonds and coconut yoghurt due to one of my children’s allergies and it turned out so well.
Madi on 2026-02-06 (5 stars):
omg. Can I give this 6 stars? I would eat this every day if I could!
Maxine on 2026-01-27 (5 stars):
Absolutely delicious. This will be on high rotation for our meatless Mondays.
Jill on 2025-08-25 (5 stars):
Made this for an easy plant based Sunday dinner and OMG it was delicious! Topping gives it that extra kick and the tahini yoghurt sauce and toasted pine nuts - Yum🤤. Would 100% recommend
Janis Long on 2025-01-12 (5 stars):
My 14 year old granddaughter was visiting after Christmas and we enjoy cooking together. She is veggie so we try and accommodate her choices. This was the very best meal that we have made in a long time. Spices perfect, Easy to make and presentation Was lovely. This is so delicious even if not vegetarian. . I am now serving it to none veggie friends..😊 . Along with Nagi’s humanitarian side and the other recipes that she creates she is one amazing person. I bought her cookbooks to give as gifts at Christmas. This helps with her food bank 💕
Chas on 2025-01-06 (5 stars):
The spice mix is excellent and even if I don't make the whole recipe, I still use the spice mix when baking sweet potatoes as a side dish or the base of a power bowl.
Caroline on 2024-12-11 (5 stars):
Absolutely delicious, this is definitely a crowd pleaser with the sounds of ahhh, ohhh and yum from those eating!
David on 2024-12-03 (5 stars):
This is sublime. Packed with delicious flavours, and so easy to make! How on earth did this not make the cut for either book??
Michelle on 2024-10-13 (5 stars):
Seriously delicious. A fan of sweet potato at the best of times, but this....super yum. Thank you Nagi M x
Chelsea on 2024-05-21 (5 stars):
This turned out amazing! I'm diary free so I used plant based yogurt - definitely no issue with it being thin enough to drizzle and still, great flavour. I doubled the recipe so that I could have it for leftovers throughout the week. I served it with grilled mushrooms and warmed pita! Excellent recipe, by far one of my favourites!!!
Jill on 2024-05-02 (5 stars):
Sorry Nagi, I missed a key in my post when writing your name!
Jill on 2024-05-02 (5 stars):
What an amazing dish! Absolutely delicious. I’ll be making this again and again and again. Thankyou Navi.
Nic on 2024-04-02 (5 stars):
This was delicious! We didn’t have chillies so I used crushed coriander and cumin seeds for the topping. My son, who is a narrow eater, liked it very much too. Xx
Angela McGrath on 2024-02-25 (5 stars):
This was absolutely delicious and I served it with your "my favourite avocado salad" and it was a perfect match!! Thank you for soooo many delicious recipes for all of our family, which includes vegetarians and carnivores!!