For your next meatless meal try this sweet potato salad recipe or hockey pucks as my son calls the rounds.
Cut them round, square, lengthwise or simply nice and fat. These oven-roasted steaks are enhanced by your choice of toppings. You can be as creative or plain as you want but this recipe strives for different levels of flavor and textures.
WHAT YOU NEED TO MAKE SWEET POTATO STEAKS
The recipe is a take on a stuffed baked potato, as in the kind you find at your favorite hole in the wall bbq joint. I fancied up the ingredients a bit.
- Sweet Potatoes
- Olive Oil
- Chili powder (optional)
- Sea salt
- Goat cheese
- White Wine
- Pomegranate juice
SWEET POTATO SALAD COOKING INSTRUCTIONS
Make the pomegranate syrup
In a small pot whisk together sugar and corn starch then add pomegranate juice. Bring to a boil then lower to a simmer. Cook until it thickens to syrup consistency. Set aside and allow to cool.
Prepare the cranberries
Place cranberries in a glass jar. Bring wine to a boil then pour over the cranberries. Leave to cool to room temperature. Let stand for at least 30. minutes.
Make the sweet potato steaks
Slice the potatoes into 1/2 inch rounds then place them on a roasting pan or rimmed cookie sheet. Brush each round with olive oil and season with salt plus the chili powder. Roast potatoes at 425 degrees F for 10 minutes, flip each round, and then roast for another 10 minutes. Serve topped with goat cheese, cranberries, pistachios, and pomegranate syrup.
Place the rack in the middle level.
If you decide on other toppings make sure you add some savory salty ingredients to balance against the sweet potatoes. Also, consider texture; add some crunchiness in the form of nuts.
Feel free to top your salad with other toppings. I’ve used kale strips, almonds, pecans, molasses, etc.
The thicker you cut the rounds the longer your cook time.
MORE SWEET POTATO RECIPES
MAKE THIS RECIPE
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Sweet Potato Steak Ingredients
- 1 large sweet potato peeled
- 1 tablespoon olive oil
- 1/4 teaspoon ground chili powder optional
- 1/8 teaspoon fine grain sea salt
- Goat cheese optional
- 1 tablespoon Pistachios optional
Wine Soaked Cranberries Ingredients
- 1 cup white wine
- 1 cup dried cranberries
Pomegranate Syrup Ingredients
- 2/3 cup sugar
- 2 tsp cornstarch
- 1 cup pomegranate juice
Pomegranate Syrup Instructions
- In a small sauce pot, whisk together sugars and cornstarch until incorporated well. Pour in the pomegranate juice, while whisking. Bring the mixture to boil on medium high and lower the heat to medium. Cook the mixture until thickens, whisk frequently. Cook for about 15-20 minutes. Cool completely before serving.
Wine Soaked Cranberries Instructions
- Put the raisins in a jar. Bring the wine to a boil in a small saucepan. Pour over the raisins and let cool to room temperature. Let stand for 30 minutes, or cover and refrigerate for up to 1 month.
Sweet Potato Steak Instructions
- Adjust your oven's cooking rack to the middle placement and preheat to 425F. Slice the sweet potatoes into ½-inch rounds. Place rounds on a roasting pan or rimmed cookie sheet.
- Brush each sweet potato slice with oil and sprinkle with chili powder and salt. Flip slices over and repeat.
- Place pan in oven and roast for 10 minutes. Remove the pan and carefully flip the rounds with a spatula.
- Return to the oven and cook for an additional 8 to 10 minutes until golden and caramelized.
- Serve rounds plain or with your favorite toppings.