Sweet Potato Steaks - now THIS is what I call a meatless meal!!

RECIPE ⬇️ Roast up thick slabs of sweet potato then serve with a whipped tahini sauce and a garlicky-sesame-chilli topping for a Middle Eastern inspired MEATY meatless dinner!
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!potato